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Cubed Crispy Potatoes With Chili and Garlic

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“You can make loads of these, and they’ll fill everyone up.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, parboil potatoes for about 10 mins – you don’t want them to be too soft.
  2. Drain and put to one side. In a large, nonstick frying pan, heat olive oil and add potatoes.
  3. Cook for 5 mins, giving them a stir occasionally. Add more oil if they become too dry.
  4. When they start to brown slightly on the edges, add the chili and garlic and cook for a further few minutes
  5. Be careful not to burn the garlic.
  6. At the last minute, tip in the parsley, stir well, and then transfer the piping hot potatoes onto a serving dish.

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