Recipe for chilli and honey roasted potatoes – a lovely side dish
1 Medium Potato (180g), cut in half lengthwise (with skin)
2 tsp. Olive Oil
1 Tbs. Honey
1/2 tsp. Chilli Powder
1/2 tsp. Smoked Paprika
1/2 tsp. Harissa Spice
½ tsp. Himalayan Salt
Ground Black Pepper, to taste
1 Small Lime, halved
Handful of Fresh Parsley, chopped
Preheat oven to 200°C. Brush each potato half with olive oil and season with salt and ground black pepper.
Score the inside flesh with a knife to form a checkered block pattern.
Season each top half with chilli powder, paprika and harissa.
Bake for 20-25 minutes at 200°C and remove from oven and smear honey over the inside flesh.
Return to oven and bake for another 10-15 minutes until the flesh is soft but the skin is crispy.
Squeeze fresh lime juice over both halves upon serving, and sprinkle with freshly chopped parsley.
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Recipe provided by Potato Nation. Visit their website for novel potato based recipes developed by some of South Africa’s well-respected chefs and foodies. They also supply nutritional information that has been verified and scientifically proven by registered dieticians.