HOT POTATOES

Yields4 Servings
 600 g potatoes
 ½ cup extra virgin olive oil
 Pinch of cumin seeds
 2 fresh red chillies (use rubber gloves when handling)
 Coarse sea salt and freshly ground black pepper
1

Scrub the potatoes well then boil whole in salted water. Meanwhile cut the chillies in half, length-wise, remove most of the seeds and chop finely. Heat the oil in a frying pan over a low flame, add the cumin seeds and the chillies and fry gently, but do not burn! Remove from ther heat.

2

When the potatoes are cooked and tender, drain, cool and then cut into thick slices. Arrange half the slices in a layer in a baking dish, drizzle with half the chilli oil and season with salt and pepper. Add another layer and sprinkle with the rest of theoil. Bake in a pre-heated oven at 200⁰C/Gas 6 for just 10 minutes, then serve immediately.