Roast garlic hot sauce and a generous helping of herbs turn potatoes into a moreish side dish (or main?) in this surprisingly easy-to-whip-up recipe!
You will need
Serves 6
- 8 Young kipflers, cubbed
- 170g vegan butter
- 1 bunch chives, finely chopped
- 1 bunch parsley, finely chopped
- Salt, to taste
- Habanero and roast garlic hot sauce*, to taste
- Pinch aleppo pepper, to serve
Recipe: Simon Toohey
Directions
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Step 1
Boil potatoes until tender, drain and set aside.
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Step 2
Mix salt and hot sauce through the butter until combined.
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Step 3
Stir through the boiled potatoes while still warm, fold through the herbs. Taste and adjust seasoning.
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Step 4
Pour into a large serving bowl and season with a few more drops of hot sauce and some aleppo pepper
Hot tip!
*There may be a few options out there, but Simon used Lil’ Becky’s Hot Sauce for this recipe!
Recipe: Simon Toohey
