Recipe Archives->Vegetables->Chili Potatoes

Chilli & Poppy Seed Potatoes

2 lbs potatoes
3 medium onions
1 Tblspn chilli powder
2 Tblspn poppy seeds
half pound butter
olive oil

Peel and chop the potatoes. Ensure the pieces are not too small as
they will be cooking for quite some time and need to avoid breaking
up. Par boil them (5-8 minutes). Drain and leave them to stand for
a few minutes.

Slice the onions to make half-rings. Fry them gently in the butter
using a good quality baking tray until the onions begin to caramelise.
(the whole recipe is created on the hob, not the oven).

Put the potatoes onto the onions, sprinkle the poppy seeds and the
chilli onto them and mix gently, avoiding breaking the potatoes.
Cover with aluminum foil and cook gently on top of the hob for 30
minutes, turning the potatoes every 10 minutes or so.

Allow to drain serve.

Printable version: chili-potatoes.txt.