Mexican spicy potatoes
4 large potatoes, cut into cubes (leave the skin on if you want)
1 tbsp olive oil
1 onion, finely chopped
3 garlic cloves,
Handful of red peppercorns (if you can’t get red use black)
½ tsp paprika
1 tsp cumin
Pinch ground black pepper
½ tsp sweet chilli sauce
Rosemary to garnish
Garlic sauce to serve
Serves
4
Preparation Time
10 minutes
Cooking Time
20 minutes
Main ingredients
Vegetables
Recipe Type
Side Dish
Level of Difficulty
Easy