These potatoes have just the right amount of kick.
A small chili kick is suitable for potatoes. Mari Moilanen
Crushed chili spices the mild potatoes just right.
– The potatoes are so good and delicious, the food journalist describes the potatoes Mari Moilanen Something tasty in his blog.
The potato juju is crushed chili, which, as the name suggests, comes from Calabria, southern Italy.
Crushes are made from these fruity-strong chiles, which give a nice edgy kick to dishes.
– I ended up seasoning the potatoes with this crumble. You can guess that it turned out to be good, Moilanen reveals.
If you don’t know where in the store to look for crushed chili, Moilanen suggests that she found it in her local store next to the nduja jars.
Chili Butter Fries
(for 4 people)
800 g potato (stick)
50 g of butter
2 tablespoons Calabrese chili powder
2 teaspoons of salt
1 tsp black pepper
½ pot of chopped parsley
1. Wash and split the sticks lengthwise. Boil the butter and season with chili powder, salt and black pepper.
2. Roll the split sticks in the spice sauce and spread in a baking dish or on a baking sheet. Scoop the rest of the dressing over the potatoes. Roast until cooked at 225 degrees for about 30-45 minutes. Finely chop the parsley over the potatoes.