Garlic Chili Potatoes Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange potatoes and garlic cloves in a 9x13-inch pan. Drizzle with oil and sprinkle with salt and pepper.
• Bake in the preheated oven until potatoes are tender and garlic cloves are soft, 30 to 40 minutes.
• Remove from the oven. Squeeze garlic cloves to release roasted garlic onto the potatoes; discard garlic skins. Mix potatoes and garlic together.

Steps:

• Preheat oven to 375°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until just tender. Drain; pat dry with paper towels. Transfer potatoes to a mixing bowl. Toss potatoes in oil and minced garlic to coat evenly. , Combine the paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; sprinkle over potatoes. Gently toss to coat. Transfer potatoes to 2 greased 15x10x1-in. baking pans, spreading into a single layer. Bake until crispy, about 25 minutes, stirring potatoes and rotating pans halfway through cooking., For aioli, combine ingredients until blended. Transfer potatoes to a serving platter; sprinkle with chives. Serve warm with aioli.

Steps:

• In a large saucepan, parboil potatoes for about 10 mins - you don't want them to be too soft.
• Drain and put to one side. In a large, nonstick frying pan, heat olive oil and add potatoes.
• Cook for 5 mins, giving them a stir occasionally. Add more oil if they become too dry.
• When they start to brown slightly on the edges, add the chili and garlic and cook for a further few minutes
• Be careful not to burn the garlic.
• At the last minute, tip in the parsley, stir well, and then transfer the piping hot potatoes onto a serving dish.