Lebanese roasted potatoes with green and red chilli sauce

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.

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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.