Cubed Crispy Potatoes With Chili And Garlic - cooking recipe

Ingredients

10 potatoes, peeled and cubed
1 tablespoon olive oil
2 red chili peppers, deseeded and finely chopped
3 garlic cloves, finely chopped
1 tablespoon parsley, finely chopped

Preparation

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.