Chili Roast Potatoes

Chili Roast potatoes:

Serves 4


Enough potatoes peeled and rinsed to give 4/6 ‘half a tennis ball’ sized bit to each person. I find King Edwards best. You have to watch you don’t over boil or you end up with mash. Maris pipers are more forgiving but don’t fluff up as well in my opinion.

  • Table salt for boiling
  • One garlic clove, papery skin left on
  • 100ml sunflower oil
  • One whole bird eye chili, fresh or dried
  • Howlin Hot Chili Jam (you can use Fang-tastic Red Pepper and Chili Jam but I think the Howlin’ works best
  • Salt for seasoning, try using our chili sea salt from ‘Herbyvores’, our spice and herb company!
  • Freshly ground black pepper
  • Fresh rosemary (dried will do fine)


Water in large saucepan, enough to cover potatoes, 1 tsp of the table salt, bring to the boil. Boil until you can get the prongs of a fork about 1cm into the spud without having to force it.

Remove from heat, drain and VERY IMPORTANTLY let the potatoes dry out for 20 mins. What we’re looking for here is for them to stop steaming completely and for the surface to start turning powdery and take on a whiteish colour.

Pre-heat your oven to 180 deg C fan oven, or 200 deg C non fan, for those with gas, that’s mark 6.

Get the garlic clove and gently squash it with the flat side of a large knife, a carving knife for example. We’re not going to cut the clove, just squash it a bit. We just want to perfume the cooking oil and not have a heavy garlic taste.

Put the oil in your roasting tin, make the tin a decent size, say about 30cm x 20cm, we don’t want those potatoes all crowded in and bumped up against each other, they need space just like you!

Throw in the garlic clove and the whole chili, pour in enough oil to cover the base of the tin and to 2/3mm deep. Put the tin in your pre-heated oven for 5 mins.

While the oil is heating get the dried potatoes and whilst still in the saucepan give them a good shake about. You can even put the lid on, hold it tight and shake the pan up and down. We’re looking to break up the surface of the potatoes to make them fluffy. If you overshake or overboiled them or go at it hammer and tongs you’ll wreck the poor things and end up with a smashed up mess, not good at all!!! If you don’t shake hard enough or underboiled them they’ll not fluff up at all. This will result in leathery potatoes, the hall mark of an amateur and one you will not want to associate yourself with anymore!!!

Anyways, hope it all worked out so far. You should have a nice pan of fluffed up potatoes ready for glory.

Remove the roasting tin from the oven. Spoon in 2 heaped teaspoons full of Howlin’ Hot Chili Jam, really mix it up in the hot garlicky oil, carefully add the potatoes. With a suitable large heatproof spoon baste the potatoes in the hot oil THOROUGHLY, there’s no room for slackers here, no oil, no crunch, no glory. When you’ve basted THOROUGHLY sprinkle the potatoes with salt, or the chili sea salt if you wish and freshly ground black pepper, chuck on the rosemary with an artistic movement of the wrist and from a great height like they do on t.v. Bang the whole lot in the oven. After about 40 mins re-baste, add a tiny bit more salt and pepper and continue to roast until golden brown.

Open a refreshing beverage of your choice and plate up the dinners. Add the potatoes and watch your invited guests marvel at your cooking skills, hopefully.

Adios chili lover!


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