CRISPY SPICY CAYENNE SPUDS

If you can't be asked with faff but you want something intensely flavoursome and crispy to accompany whatever you're tucking into. These are the spuds for you. Extreme crispiness. Extreme cayenne. No need for peeling, just chop them up, season them and cook them. There is no happiness more real than potato happiness.

3 Mins Prep, 35 Mins Cooking

Ingredients

(To Serve 4)

3 Large Maris Piper Potatoes
2 Tablespoons Rapeseed Oil (Preferably Crisp N Dry)
1 Tablespoon Olive Oil
Salt and Pepper
A Small Red Onion
3 Cloves of Garlic
Half Tablespoon Smoked Paprika
Half Tablespoon Garlic Powder
Teaspoon White Pepper
Teaspoon Dry Thyme
Half Tablespoon Cayenne Pepper
Half Tablespoon Oregano
Tablespoon Plain Flour
Chives (To Serve)

Ingredients

Instructions

Preheat your oven to 190ºC. This is prime time easy peasy. Leave the skin on your spuds and chop into inch sized cubes. Peel and slice your onion into thin slivers and crush your garlic cloves, leaving the skin on. Chuck all that in a bowl. Season with salt and pepper. Add your paprika, garlic powder, white pepper, thyme, cayenne, oregano and flour. Mix and bash about so that everything is nicely covered.
Stick your rapeseed oil in a large oven tray and get that nice and sloshy. It might need 2 minutes to heat up in the oven. Add your olive oil to your spuds and give them another good bash about.
Get the hot oil out of the oven and pour on your spuds. Get them into the oven. They need about 30-35 minutes with a shuffle around after 15 minutes.
Chop up some chives, get your spuds out, stick them in a bowl, cover in chives. Enjoy. The perfect side dish. So bloody good. 4 Simple steps. Easy peasy.