Salt and Pepper Parmentier Potatoes

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Step 1.

Preheat the oven to 200°C/392°F and turn on your kettle.

Step 2.

Peel and chop your potatoes into small cubes. Add them to a large saucepan and cover with boiling water. Once they've come back up to the boil, cook for 5 minutes.

Step 3.

In a large oven tray, drizzle in a large glug of oil and pop it into the oven to heat up.

Step 4.

Once the potatoes are cooked, drain the water and put them back into the saucepan. Add 2 tablespoons of flour and put a lid on the pan. Shake up the potatoes to make them fluffy – this will make them super crunchy.

Step 5.

Place the potatoes into the tray and put it back into the oven and cook for 30-45 minutes, stirring regularly so they brown evenly.

Step 6.

Whilst your potatoes cook, chop up the onions and peppers into chunks a similar size to the potatoes. Slice the chilli and spring onions, then grate the ginger and garlic.

Step 7.

When your potatoes are almost done, heat up a large wok to the highest setting. Get the wok smoking hot so you can char your veg. Drizzle in a large glug of oil and add in your onions, peppers and chilli. Cook for 5 minutes until charred and softened. Add in the garlic and ginger and cook for 2 minutes. Add in your five-spice and MSG.

Step 8.

Throw in all your crispy potatoes and toss to generously coat them in your seasoned veg. Season with salt, sprinkle with your spring onions and enjoy immediately.

We love using MSG for authentic Chinese takeaway flavour and recommend that you do too if you can find it. Contrary to common belief, it has no negative effects on health. It just makes food taste delicious.

1.5kg Potatoes
2 Tbsp Plain Flour
2 Red Peppers
3 Small Onions
2 Green Chillies
4 Cloves Of Garlic
3cm Knob of Ginger
2 Spring Onions, To Garnish
3 Tsp Chinese Five Spice Powder
2 Tsp MSG
Vegetable Oil