Monday, March 19, 2018

CC#27: Spicy potato salad

Boil two unpeeled potatoes in salted water till fork tender. Drain, when cool enough to handled, sliced into 1cm discs, and place into the serving bowl.

Heat olive oil in small pan, fry sliced garlic and chopped red chillies until garlic starts to color, remove from heat. Meanwhile scatter chopped herbs over potato discs, followed by olive oil, garlic and chillies. Serve hot or at room temperature.
        Recipe from pg 198 of
Gino's Italian escape,  a taste of the sun.
~*~
I am sharing this recipe at Cookbook Countdown #27
I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.  Join us at Cookbook Countdown! 

2 comments:

kitchen flavours said...

A simple way of serving potatoes! Sounds delicious with the topping!

Zosia said...

That's a nice way to liven up potatoes.