Lebanese roasted potatoes with green and red chilli sauce

This is a fabulous and simple side dish. The concept is elegant: roasted potatoes in two varieties, loaded with spicy chilli oil. It adds a pop of flavour and spice to the table and is the perfect accompaniment for grilled and roasted meats. The magic lies in the chilli oil; I like to make it in advance so the chillies have time to infuse the oil with the spice. Make these just before serving, as they tend to dry out a bit and lose their appeal.

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Ingredients:

2 large potatoes, peeled and wedged

3 large sweet potatoes wedged

Salt, to taste

1/2 teaspoon pepper

Olive oil spray

Cilantro to garnish

4 tablespoons olive oil

1 green chilli, minced

1 red chilli, minced

Salt, to taste

Heat the oven to 375° F.

Mix the oil with the chillies and salt. Allow to marinate for at least 4 hours, but overnight is better.

Toss the potatoes with the oil, salt and pepper. Layer the potatoes on a lined baking sheet and bake for 20-25 minutes, until they are crisp on the outside and soft and cooked through on the inside.

Place on a platter. Drizzle with about half of the chilli oil. Serve immediately, accompanied by extra sauce on the side.