Here is a great little recipe to give your spuds a bit of a kick. Here I’m using Kipflers which are perfect for roasting but you can use any of your favorites. Kipfler potatoes are small, elongated potatoes. They have yellow-brown skin and yellow flesh. Kipfler potatoes have a waxy texture, and are perfect boiled or steamed for salads and roasting. They’re available all year round.
Serves four as a side dish
500g kipfler potatoes,
A few sprigs of fresh rosemary
1 head garlic cloves separated and peeled 1 large red chilli 100g pitted dried black olives 1 tsp sea salt flakes Black pepper Heat the oven to 200°C/400°F/gas mark 6. Put the potatoes in a roasting-tin with the chilli oil, rosemary, olives, chilli, some sea salt and freshly milled black pepper. Mix well, then roast for 40 minutes until the potatoes are tender, Take the potatoes out of the oven and crush roughly with the back of a fork and put back into the oven for a further 15 minutes to add crunch. Remove from oven and drizzle with a little more chilli oil and salt and pepper