This is a brilliant way of using up leftover roast potatoes.
Ingredients
Serves 4
- 1 kg of boiled or steamed potatoes or left over roast potatoes, hot or cold
- 2-4 tablespoons extra virgin olive oil
- Pinch of chilli flakes
- 4 cloves of garlic, peeled and coarsely chopped
- Sea salt and freshly ground black pepper
- 2 tablespoons chopped coriander
Method
- Preheat oven to 250.
- Heat a low-sided pan (that can be put in a hot oven) and add the olive oil.
- When the oil is hot, place in the potatoes and allow to colour to a rich hazelnut colour and become very crisp.
- Turn the potatoes and allow to crisp on the other side.
- Now add the chilli and garlic and carefully mix this into the potatoes.
- At this point, I sometimes crush the potatoes with a potato masher or the back of a fork.
- Season with salt and pepper and transfer to the oven to cook for a further 20 minutes.
- Serve with a good scattering of chopped coriander.
