Italian Devil Potatoes
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Rosemary flavoured spicy potatoes.
The Italian part seems to be the oil and garlic, and the devil part the herbs and spices.
Serves four as a side dish.
This is a Fairtrade rework of a Hugh Fearnley-Whittingstall recipe published in The Guardian on 7th December 2012.
Ingredients
Method
Preparation
Peel the potatoes and cut into 5 mm slices.
Skin the garlic and slice fine.
Take the needles off the rosemary sprigs and chop fine.
De-seed the pepper if necessary and slice fine.
Cooking:
Put the oil in a small saucepan with the chilli, garlic and rosemary.
Heat very gently until the oil is just fizzing and cook for just a couple of minutes – you don't want the garlic to take on any colour. Remove from the heat and set aside to infuse.
Blanch the sliced potatoes in boiling water for 2 minutes, or until just tender to the point of a knife. Drain, and then leave to steam in a colander for a few minutes to dry.
Transfer the potatoes to a warmed serving dish and pour in the garlicky spicy oil. Turn to coat and then season with salt and pepper. The potatoes are now ready to be served, however, they will not spoil in a moderate oven for up to 30 minutes.
Notes
The herb patch may be resting when you want hot potatoes; in that case use 10 ml dried rosemary or other herbs instead of fresh.