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Prep time
5 minutes
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Cook time
25 minutes
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Serves
3
Author Notes
Feel that aroma of fried young potatoes with garlic and chili ... you will surely want to eat right now!
A very simple dish that should definitely be cooked this summer. —Anna Vorobiova
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Ingredients
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2.2 pounds
baby potatoes
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1
green chili, chopped into large rings
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2
Bird's Eye peppers, chopped into thin rings
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5
garlic cloves, sliced
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Salt and pepper
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3 tablespoons
olive oil for frying
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1 cup
arugula (optional)
Directions
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Heat olive oil, fry potatoes (uncovered) over medium heat few mins until golden brown.
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Season with salt and pepper, add green chili and garlic. Stir and cover, leaving a small gap. Cook for 10-15 minutes, until the potatoes are tender inside.
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Sprinkle with Bird's Eye Chili and fresh arugula before serving.
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