The Devil’s Potatoes

Lynnda Cloutier


This is a treat for potato and chile lovers. It’s important to use a good olive oil because it is very much a part of the dish. I use large new potatoes, which have an almost creamy texture and absorb the olive oil well, but if you can use any potatoes. It will work with almost anything. Serves 4Unknown Source

★★★★★ 1 vote


1 lb. large new potatoes, unpeeled, about 3 to 4
2 fresh red chiles
1 cup fruity olive oil
sea salt and freshly ground pepper


1Boil potatoes whole in large pan of salted water.
2While they are boiling, cut the chiles in half lengthwise, remove the seeds and chop the flesh finely. Wear rubber gloves to protect your fingers if you like. Heat olive oil very gently in a small skillet and add the chiles, They should delicately fizzle when added. Stir briefly, then remove from the eat. Add salt and pepper to taste
3When potatoes are cooked, drain, then when cool enough to handle, slice thickly and arrange half the slices in a single layer on a serving dish. Pour half the chile oil over the potatoes, then top with the remaining potatoes and pour the remaining oil over them. Cover with foil and let stand for 10 minutes before serving with a little extra salt and pepper. They should be served warm.

About The Devil’s Potatoes

Course/Dish: Potatoes