As we loved the Tesco‘s Finest Exquisa Potatoes when we boiled and served them alongside Sunday roast with a dash of parsley butter, we thought we‘d try them with more exotic flavours and they were a success! Their sweet and nutty flavour complimented the chillies to make a delicious side dish.
Preheat the oven to 220 C.
Thinly slice the potatoes and finely dice the chilli.
Heat the sunflower oil in a roasting tin until piping hot.
Carefully add the sliced potatoes and return to the oven for 10 minutes.
Remove the potatoes and turn them over. Add the chilli, seasoning and black pepper, and return to the the oven for 15 minutes, or until the potatoes are crispy on the outside and soft on the inside.
Serve with grilled salmon, warmed petite pois and a dash of Helmann‘s garlic mayonnaise. Delicious!
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