Waitrose and Partners
Roasted garlic & chilli potatoes

Roasted garlic & chilli potatoes

A side dish to rival main course, these crispy roasties simply pop with spice! Serve with curry, tandoori-style meat or paneer and dollops of creamy, cooling raita. 

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Gluten free
  • Serves4
  • CourseSide
  • Prepare10 mins
  • Cook1 hr 5 mins
  • Total time1 hr 15 mins

Ingredients

  • 1½kg Maris Piper or King Edward potatoes, peeled and cut into equal-sized chunks 
  • 4 tbsp olive oil or goose fat
  • 4 tbsp Gymkhana Roasted Garlic & Chilli Marinade
  • ½ x 25g pack coriander, roughly chopped

Method

  1. Preheat the oven to 220°C, gas mark 7. Put the potatoes into a large pot of salted water, bring to a boil, then simmer for 7-10 minutes, until the edges have just started to soften.  Drain, then steam dry in the colander for a few minutes. Shake the colander gently to rough up the edges – this helps to create a crispy exterior.

  2. Put the oil or goose fat in a large roasting tray and heat in the oven for 5 minutes. Carefully toss the potatoes in the hot oil until well-coated. Season generously with salt and roast for 40-50 minutes, turning occasionally, until golden and crisp. 

  3. Toss the potatoes with the marinade with 5 minutes of roasting to go, then return to the oven to caramelise slightly and absorb the flavours.  Scatter with the coriander and serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,582kJ/ 377kcals

Fat

13.5g

Saturated Fat

1.8g

Carbohydrates

55.1g

Sugars

2.9g

Fibre

5.5g

Protein

6.1g

Salt

1.3g

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