We have just come out of the first school holidays of the year and if your kitchen is like mine, we have gone through almost ninety kilos of potatoes! I always have to come up with new and exciting ways to cook potatoes and this rosemary chilli skillet potatoes recipe is one of them.
Almost obviously, this particular recipe was not family friendly because of the jalapeños, but it was definitely a treat for me. If you are a hot head (pun intended), this is right up your street.
Every time I buy potatoes, I have this little routine (read hack) that I perform. I peel and boil two or three potatoes just to get to know how long they will take to cook. Depending on the type of potato, some cook longer than others. Most times, when I consider the cost of gas, I boil more than three so suffice it to say, the first meal of every batch is, yup, mashed potatoes.
See Also: Sausage Pepper and Potato Bake
When preparing this rosemary chilli skillet potatoes, save some of the water that you drain out of the potatoes after boiling them. You can use this water to finish off the cooking in the skillet later on. Also, after seiving the water out, be sure to return any runaway rosemary back into the potatoes. We don’t want to lose any flavor, right?
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