Chilli and Rosemary Potatoes

We had chargrilled Scotch Fillet for dinner last night which as always was cooked to perfection.  However I just didn't fancy a baked potato or potato bake as a side dish - tonight I wanted something different.

 

I was looking through my favourite website Taste.com and came accross this recipe for Chilli and Rosemary Potatoes.  Obviously I just had to try the recipe!!

 

The chilli flavour can be increased or decreased depending on the chilli that you use.  Milder use a long fresh red chilli, deseeded or leave seeds in for some heat, but for a hotter more intense flavour use a small red bullet chilli.

 

Another dish that was very easy to make and had a very nice flavour to them with accompanied the steak perfectly.

Chilli and Rosemary Potatoes

(Recipe adapted from Taste.com)

 

Serves: 4

ProPoints per Serve: 4

 

1kg large potatoes, peeled, quartered

1 tablespoon extra virgin olive oil

cooking spray

1 fresh red chilli, halved lengthways, deseeded, chopped

1 tablespoon coarsely chopped fresh rosemary

Preheat oven to 220°C.

 

Cook the potato in a saucepan of salted boiling water for 10 minutes or until almost tender. Drain. Return to the pan.

 

Add oil and shake the pan to coat. Transfer to a roasting pan. Spray with cooking spray.

 

Bake for 20 minutes. Add chilli and rosemary. Toss to combine.

 

Bake for a further 25 minutes or until crisp and golden.

 

(Click here for a printable version of this recipe)