Urfa chilli and garlic roast potatoes
Item 1 of 1
- Side
- 6
- 45 minutes
Anna Hansen flavours her beautifully golden and crisp roast potatoes with warming Urfa chilli, punchy garlic and nigella seeds. A fabulous alternative veg side for a Sunday roast.
First published in 2018
Ingredients
Metric
Imperial
Urfa chilli and garlic roast potatoes
- 12 medium potatoes, peeled
- 1 1/2 tsp nigella seeds
- 2 tsp Urfa chilli flakes
- 2 tsp rosemary, chopped
- 6 garlic cloves, sliced
- vegetable oil
- sea salt
- black pepper
SAVE RECIPE
Method
1
Preheat the oven to 180°C/gas mark 4
2
Place the potatoes in a roasting tin and sprinkle over the nigella seeds, Urfa chilli flakes, rosemary, garlic and a generous seasoning of salt and pepper. Pour in enough olive oil to coat thoroughly and mix well with your hands
- black pepper
- 12 medium potatoes, peeled
- 1 1/2 tsp nigella seeds
- 2 tsp Urfa chilli flakes
- 2 tsp rosemary, chopped
- 6 garlic cloves, sliced
- vegetable oil
- sea salt
3
Place in the centre of the oven and roast for 35 minutes, or until cooked through. Make sure you turn them over occasionally to ensure an even, golden brown finish
First published in 2018
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