Cubed crispy potatoes with chilli and garlic

Method

1 In a large saucepan, parboil potatoes for about 10 mins – you don’t want them to be too soft. Drain and put to one side. In a large, nonstick frying pan, heat olive oil and add potatoes. Cook for 5 mins, giving them a stir occasionally. Add more oil if they become too dry.

2 When they start to brown slightly on the edges, add the chilli and garlic and cook for a further few mins. Be careful not to burn the garlic. At the last minute, tip in the parsley, stir well, and then transfer the piping hot potatoes onto a serving dish.