Roast Potatoes with Chilli & Garlic

Roast Potatoes

Roast Potatoes

Wow! You must try these


4  x large, potatoes, (preferably Maris Piper, King Edward or Desiree) cut into roughly 3/4cm pieces.  Make sure that no matter how you cut the potatoes that each piece has some skin on one side.
½ x Large, mild onion, finely chopped
3  x tablespoons Vegetable oil
Salt & Pepper for seasoning

4 cloves of garlic, chopped
1 x red chilli, very finely chopped or prepared chilli flakes (always use disposable gloves and never wipe your eyes until you have washed your hands).


Pour the oil into a plastic  container, with a lid that seals.  Add the chopped onion. If you like garlic ,add the chopped cloves. Likewise with the chilli.
Mix thoroughly. Add the potatoes, seal the lid and shake contents until the potatoes are fully covered.


Use disposable gloves when threading the potato pieces.
Thread the potato pieces on to the Kebab Skewers, making sure that the skewer goes through the side with the skin on. (The starch under the skin helps the potato to grip the kebab during cooking and prevents spinning)
Sprinkle salt & pepper to season if required.
Cook over white charcoal for 10 – 15 minutes (or until they are nicely browned ).
TIP. Spread the charcoal from under the kebab skewers, so that the coals are not too close to the potatoes, otherwise the outsides will burn.

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