At a dinner party last weekend, these incredible chilli and garlic roast potatoes blew us away. There wasn’t a morsel left for seconds! I fluttered my eyelids at the host and managed to get the recipe for you.
A big thank you to my good friends, Peter and Jemma Ford for sharing this with us.
A note from Peter: ‘Ford’s famous potatoes are dead simple and never the same. Mostly because I wing it but here goes.’
You’ll need:
3 large potatoes, peeled, par boiled and quartered
Vegetable oil
Fresh chillies to taste, half of them chopped and leave the other half whole
Garlic, again to taste, chopped (I like lots)
1 large onion, peeled and quartered
Optional bacon chips
Here’s how: Bring your oven up to 200 degrees Celsius. Pour a good glug of cold oil into a baking tray. Toss in all of your ingredients (excluding the bacon chips if you’re using them otherwise they’ll burn. Put these in about 15 minutes from the end). Mix well and make sure the oil is coating everything nicely.
Pop in the oven and turn frequently until they crisp all around, without burning. This takes around an hour but keep watch. The onions and chillies will be blackened and delicious while your potatoes should be golden brown.
Enjoy!
Yours in food
Leigh, Peter and Jemma
