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
-
Step 1
Boil potatoes until tender, drain and set aside.
-
Step 2
Mix salt and hot sauce through the butter until combined.
-
Step 3
Stir through the boiled potatoes while still warm, fold through the herbs. Taste and adjust seasoning.
-
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
More nut-free dishes
Spiced Potato Salad
Directions
15 mins to prep
-
Step 1
Boil potatoes until tender, drain and set aside.
-
Step 2
Mix salt and hot sauce through the butter until combined.
-
Step 3
Stir through the boiled potatoes while still warm, fold through the herbs. Taste and adjust seasoning.
-
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!
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