HOT POTATOES

Nothing beats freshly dug potatoes and this little dish is inspired from my travels.  I remember sinking my fork into these crispy skinned potatoes which had heat, sweetness and a sprinkling of flaky salt.  This is my version and it works as a side dish fantastically or you could serve it as a small plate with some garlicky mayo!

HOT CHILLI POTATOES serves 4

2 hot chillies, cayenne, jalapeno, ancho, (keep whole) 1 chipotle (if possible) 3 Tbsp olive oil 1.5kg new potatoes or very small waxy potatoes 4 cloves garlic, peeled 2 tsp flaky salt 1/2 tsp sweet smoked paprika 1 red capsicum (pepper)deseeded, roughly cut 1 green capsicum (pepper) deseeded, roughly cut 2 Tbsp sherry or cider vinegar handful flatleaf parsley or coriander leaves, roughly chopped

Method Heat a large heavy-based fry pan or casserole dish over medium heat add the oil and potatoes and one tablespoon salt, cook for 5 minutes allowing the skins to go golden, add the garlic, smoked paprika, chillies and roughly cut capsicums.  Reduce the heat and cover with a lid and cook for about 40 minutes or until the potatoes are tender. Remove lid and sprinkle with herbs and salt, toss to combine and serve immediately.