Cubed Crispy Potatoes With Chili And Garlic

Directions

1. 1
   In a large saucepan, parboil potatoes for about 10 mins - you don't want them to be too soft.
2. 2
   Drain and put to one side. In a large, nonstick frying pan, heat olive oil and add potatoes.
3. 3
   Cook for 5 mins, giving them a stir occasionally. Add more oil if they become too dry.
4. 4
   When they start to brown slightly on the edges, add the chili and garlic and cook for a further few minutes
5. 5
   Be careful not to burn the garlic.
6. 6
   At the last minute, tip in the parsley, stir well, and then transfer the piping hot potatoes onto a serving dish.