I like having more of a gutsy potato dish when we are having a gently seasoned meat or veggie dish.
These potatoes aren’t too spicy and make a nice change from a plain spud.
30mls olive oil
1kg baby potatoes, cooked
2 jalapeño chillies, deseeded and finely sliced
5 garlic cloves, peeled and finely sliced
2 teaspoons smoked paprika
3 spring onions, finely sliced
Salt and pepper
In a large pan, heat the butter and oil over a medium heat.
Once the butter has melted, add the garlic and sliced chillies.
Cook for 3 minutes without allowing the garlic to colour.
Using a slotted spoon, spoon the garlic and chilli out of the pan and set aside.
Using your hands, gently squash the potatoes to break them into two or three pieces and place the pieces in the pan.
Sprinkle over the smoked paprika and turn the potatoes until they are all coloured with the paprika.
Now, over a medium to high heat, cook the potatoes until well coloured, around 15-20 minutes.
Add the reserved garlic and chilli to the pan and stir through.
Sprinkle over the spring onion, season well and serve.