Perfect for a summer lunch or as a delicious side, these Garlic & Chilli Potato Bites can be made with a slight crispy outer layer for when you fancy something more than a crouton with your salad!
I personally like to have this with salad or rice as a main for lunch, or as a side dish to go along with BBQ styled meats such as Chargrilled Chicken, Roast Salmon or Minted Lamb Kebabs. You can also use the seasoning combination to make wedges or jazz up your roast potatoes if you fancy a little change! You will notice in the ingredients I have put 1/2 tsp to 1 tsp as it is all about personal preference, for example, I really enjoy spicy food and depending what I am pairing these potatoes with I may even use 2tsps of chilli flakes.
Jacket Potato – 1 per person (depending on size of potato)
Salt to taste & for boiling
1/2 – 1tsp Garlic Granules* (you could also use chopped or powdered garlic too)
1/2 – 1tsp Chilli Flakes*
1/2 – 1tsp Mixed Herbs*
2 tbsps Vegetable Oil (Melted coconut oil would also work perfectly)
* I add more garlic and chilli then mixed herbs as I want the herbs to compliment the garlic and chilli more then overpowering it.
1. Wash your potatoes to ensure all dirt has been removed, ensuring you’ve checked your potatoes during this to avoid any with eyes.
2. Chop the potatoes into small chunks. I typically cut a jacket potato into quarters, resting the flat side on the chopping board I then cut four long strips. I then cut the strips into 3-4 chunks by cutting in the opposite direction to what I did to create strips. If some chunks of quite big, I will then cut them in half.
3. Put the chunks of potato into a saucepan, cover with water and add a pinch of salt, and par boil them for 15-20 minutes at a medium/high heat until soft enough for a knife to go through. You will need to check on the potatoes as the sizing and quantity can alter the timings. This timing also includes the time for the water to boil and bubble up, which when it does you will need to lower the temperature to low/medium.
4. Pre heat oven at 200 degrees when you’ve turned the temperature of the potatoes down.
5. Once the potatoes have part boiled, drain them and put back into the saucepan. Add the chilli flakes, oil, mixed herbs and garlic granules and stir carefully to ensure evenly coated and not to damage the potato chunks. Put the potatoes onto a baking tray lined with baking paper and put in the oven for 15 minutes.
6.Once 15 minutes is up, toss potatoes and put back in the oven for a further 15 minutes. At this stage if your potatoes are starting to stick to the baking paper add a sprinkle more of oil, you will not need more than a sprinkle!
7. Once this 15 minutes is up your potato chunks are now cooked and ready for you to enjoy with any dish! They should have a light crispy layer on the outside and be super soft on the inside!
If you want an even crispier potato chunks, I would advise cooking them in heated oil in a baking tray and adding the seasoning after adding and coating the chunks in the hot oil. You would then need to treat them like roast potatoes when cooking.
And that is my Garlic and Chilli Potato Chunks! If you do use this recipe be sure to let me know how you found it and what you paired them with, via the comments or even on Instagram! You can even use the hashtag theunluckycoeliac on instagram for me to see your creations!!!
The Unlucky Coeliac xo