Name: Marcella’s potatoes
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 750 gram waxy salad potatoes; 3 tiny dried bird’s eye chillies, crushed; 3 tablespoon extra-virgin olive oil; 1/2 teaspoon salt; 8 long firmish stalks of rosemary

Marcella’s potatoes

My sister-in-law Marcella makes fabulous vegetable dishes such as this one. Pick the rosemary stalks a day before using so they can dry and harden.

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Serves 8

Makes 8 Item

Cook

20M

Ingredients

750 gram waxy salad potatoes

3 tiny dried bird’s eye chillies, crushed

3 tablespoon extra-virgin olive oil

1/2 teaspoon salt

8 long firmish stalks of rosemary

Method

1.Wash potatoes then steam or boil until nearly tender. If skins are tough, peel the potatoes, and if large, cut into chunks.

2.Mix chillies, oil and salt in a dish. Thread potatoes onto rosemary stalks (make a hole in potatoes with a skewer first).

3.Brush potatoes with seasoned oil. Cook on a heated barbecue hot plate, or in a non-stick frying pan until golden, anointing with more seasoned oil. Serve hot.

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