John Myers
Red Hot Chili Potatoes
The perfect red hot chili potatoes recipe with a picture and simple step-by-step instructions.
- 750 g Waxy potatoes
- 300 g Turkish yogurt
- 1 green Paprika, finely diced
- 1 yellow Paprika, finely diced
- 1 Shallot, finely diced
- 1 Chili peppers, finely chopped
- 3 tbsp Spicy ajvar
- 1 tbsp Tomato paste
- 1 pinch Sugar
- 50 ml Vegetable stock
- 2 Cloves of garlic, grated
- Black pepper from the mill
- Salt
- 1 tbsp Oil
- First, heat the oil in a pan and sauté the diced paprika, chilli and shallot for a few minutes, then add the tomato paste and a pinch of sugar and roast for a few minutes while turning and then deglaze with the vegetable stock and then for a few minutes Boil down nice and thick and then let cool.
- Boil the potatoes as jacket potatoes in sufficient salted water.
- In the meantime, mix the yoghurt with the ajvar and the grated garlic, add the cooled paprika mixture and stir and season very well with salt and pepper – please remember that you should season a little here because the potatoes absorb a lot of seasoning .
- Drain the potatoes and let them cool for about 5 – 10 minutes. Then peel and cut into the marinande while it is still hot, stir and let steep for at least 2 hours, preferably overnight in the refrigerator.
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