These chilli fried potatoes are HOT! My Canadian adores his spicy food and has been growing chillies in our garden over the summer. I’ve used a jalapeño from the garden for this recipe, but the tiny Thai chillies are also divine. Use whatever fresh chillies you have on hand.
These fried potatoes are perfect for a hangover cure or a mid afternoon snack. They are crispy, incredibly spicy and ideal for soaking up the previous nights’ excess. The trick with this recipe is to take the time when frying the potatoes. You want them crispy and golden, not lukewarm and fluffy. Keep a constant low to medium heat to avoid burning the spices and tainting the oil.
If you can be bothered, a soft poached egg on top is a delicious extra.
Ingredients
- 1 tbsp olive oil
- 2 tsp dried chilli flakes
- 1 tsp smoked paprika
- 1 fresh chilli, sliced
- 300gm cooked potatoes, chopped
- 1/2 green capsicum, diced
- 1 tbsp fresh parsley chopped
Instructions
Heat the oil in a pan and then add the chilli flakes, paprika and sliced chilli. Heat them together for 5 minutes, until the oil is infused. Carefully take the sliced chilli out of the oil and reserve for later. Add the cooked potatoes, toss in the oil and fry until crispy and golden.
Remove from the pan and toss with the diced capsicum and parsley. Sprinkle the reserved chilli and serve with a soft poached egg. Be sure to have extra chilli flakes on the side.
