Cubed Crispy Potatoes With Chili And Garlic

1. 1

   In a large saucepan, parboil potatoes for about 10 mins - you don't want them to be too soft.

2. 2

   Drain and put to one side. In a large, nonstick frying pan, heat olive oil and add potatoes.

3. 3

   Cook for 5 mins, giving them a stir occasionally. Add more oil if they become too dry.

4. 4

   When they start to brown slightly on the edges, add the chili and garlic and cook for a further few minutes

5. 5

   Be careful not to burn the garlic.

6. 6

   At the last minute, tip in the parsley, stir well, and then transfer the piping hot potatoes onto a serving dish.

* Per serving · 4 servings · Values may vary.

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