When come to cooking potatoes I like to keep it simple. For me simple is often the best. To get it crispy on the outside and tender on the inside I will usually par-boiled the potatoes first. Then cut them into wedges and roast them over high heat. Normally I will toast in all the herbs before roasting but this time I did something different. I lightly brown the garlic, chili and green onions and toss it into the potatoes once it is done.
4 large potatoes (I used red skin potatoes)
3 spring onions
3 cloves garlic – chopped
1 large red chili – finely sliced
Salt and pepper to taste
1. Wash and clean the potatoes. Put the potatoes in a large pot of water with some salt and bring it up to boil. Continue to boil for 6-7 minutes. Drain it and let it cool down a bit.
2. Cut into wedges and transfer it to mixing bowl. Drizzle in some olive oil, salt and pepper. Toss until well combined. Line a sheet pan with some aluminum foil,grease the base of the sheet pan with some olive oil.
3. Transfer the potatoes wedges to the roasting pan in a single layer. Roast it in pre-heated 400 degree oven for 30-40 minutes until crispy and golden brown. Turn it once half way through the roasting.
4. In the meantime, heat up a tbsp of olive oil in a sauté pan. Add in the garlic and sauté until fragrant. Add in the chili and green onions. Lightly toss is around for a minute.
5. Remove the potatoes from the oven, pour in the garlic mixture and give it a few good toss and serve immediately.