This is a fabulous and simple side dish. The concept is elegant: roasted potatoes in two varieties loaded with spicy chilli oil. It adds a pop of flavour and spice to the table and is the perfect accompaniment for grilled and roasted meats. The magic lies in the chilli oil; I like to make it in advance so the chillies have time to infuse the oil with the spice. Make these right before you serve them, or they tend to dry out a bit and are not as nice.
The Lebanese Cookbook is a massive volume, with 500 recipes, by an authority on Lebanese cooking. This book is the definitive guide on Lebanese Cuisine by James Beard award-winning author Salma Hage. That combines hundreds of diverse dishes, from light, tempting mezze and salads to hearty main courses, grilled meats, sumptuous sweets, and refreshing drinks. Salma Hage is from Mazarat Tiffah in the mountains of the Kadisha Valley in north Lebanon. She has over 50 years of experience in family cooking – learning to cook from her mother, mother-in-law, and sisters-in-law while helping to raise her nine brothers and two sisters. This massive volume is a collection of her work and a lovely book to have on your shelf.
For more recipes from this cookbook, click here.
Ingredients:
2 large potatoes, peeled and wedged
3 large sweet potatoes wedged
Salt, to taste
1/2 teaspoon pepper
Olive oil spray
Cilantro to garnish
4 tablespoons olive oil
1 green chilli, minced
1 red chilli, minced
Salt, to taste
Heat the oven to 375° F.
Mix the oil with the chillies and salt. Allow to marinate for at least 4 hours, but overnight is better.
Toss the potatoes with the oil, salt and pepper. Layer on a lined baking sheet and bake for 20-25 minutes until the potatoes are crisp on the outside and soft and cooked through on the inside.
Place on a platter. Drizzle with about half of the chilli oil. Serve immediately with extra sauce on the side.
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