So Spinney’s was gracious enough to invite me to their Virtual BBQ a few weeks ago, they sent me a hamper with all the essentials for a great BBQ at home. We set a time and a few hashtags, invited a few friends over and put together a beautiful feast full of fun and delicious food.
One of the jewels of this gathering was the roasted baby potatoes spiced with garlic, coriander, red chili peppers, lemon and chipotle tabasco sauce. I usually opt in for a side dish of roasted potatoes anytime I have a gathering — they’re always one of the first things to go!
Super simple, deliciously crispy and no deep frying involved — this perfect side dish to anything could be ready in less than twenty minutes as you go about cooking the rest of your meal!
- 1 lb of baby potatoes (the whole sack)
- 8 cloves of garlic (leave the skin on)
- Coriander (to taste)
- Chipotle Tobasco sauce
- 1 lime
- sea salt
- olive oil
- 1 liter of boiling water
How to make it:
1- In a large pot, bring the water to boil and drop in the potatoes and the cloves of garlic (skin on). Cover and boil for about 10 minutes or until you can pierce it with a fork.
2- In a pestle and mortar, bash together the coriander leaves and chili peppers, then add some olive oil, lime juice, sea salt and chipotle sauce.
3- Once the potatoes are cooked, drain them really well and leave in a colander till they’re completely dry.
4- Bring a large pan to hight heat, add some oil and add the completely dry baby potatoes.
5- Allow the potatoes to get nice and crispy.
6- Squeeze out the soft garlic from the skin and add to the potatoes to fry (holy smokes will this spell AMAZING)
7- Once the potatoes have gotten beautifully golden and crispy, add the coriander, chili and chipotle mixture and let the sauce coat the potatoes and fry for another minute.
These potatoes are fluffy and floury on the inside, and crispy and spicy on the outside — everything you’d ever want from a potato, man.
Give it a try and follow me on Instagram since you’re here!