Roasted kipfler potatoes with jalapeno butter and chimichurri
serves
4
Everyone’s favourite root vegetable gets a roasted and spicy makeover from Helena Moursellas.
Ingredients (13)
- 40g pickled jalapenos, finely chopped
- 100g salted butter, softened
- 1 tsp smoked paprika, plus extra to serve
- 1kg large kipfler potatoes, scrubbed
- 1/4 cup (60ml) extra virgin olive oil
Chimichurri
- 1/4 bunch flat-leaf parsley, finely chopped
- 1/4 bunch coriander leaves, finely chopped
- Zest and juice of 1 lemon
- 1 garlic clove, crushed
- 1 tbs red wine vinegar
- 1/4 cup (60ml) extra virgin olive oil
- 1 long red chilli, finely chopped
- 1 tsp smoked paprika
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 220°C.
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2.For the chimichurri, place all ingredients in a bowl and mix to combine. Season with salt flakes and set aside.
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3.Meanwhile place the jalapenos, butter and smoked paprika in a small food processor and whiz until smooth and fluffy. Set aside at room temperature.
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4.Place potatoes in a large saucepan of salted water, bring to the boil and cook for 15-20 minutes until slightly tender. Drain and when cool enough to handle, halve potatoes diagonally and place in a large roasting dish. Drizzle with olive oil, then roast, tossing frequently, for 40-45 minutes until golden and crisp.
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5.Transfer potatoes to a large heatproof bowl. Add jalapeno butter mixture and toss to combine. Drizzle with chimichurri, sprinkle with extra paprika and serve.
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