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Roast garlic hot sauce and a generous helping of herbs turn potatoes into a moreish side dish (or main?) in this surprisingly easy-to-whip-up recipe!

You will need

Serves 6

  • 8 Young kipflers, cubbed
  • 170g vegan butter
  • 1 bunch chives, finely chopped
  • 1 bunch parsley, finely chopped
  • Salt, to taste
  • Habanero and roast garlic hot sauce*, to taste
  • Pinch aleppo pepper, to serve

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15 mins to prep

  1. Step 1

    Boil potatoes until tender, drain and set aside.

  2. Step 2

    Mix salt and hot sauce through the butter until combined.

  3. Step 3

    Stir through the boiled potatoes while still warm, fold through the herbs. Taste and adjust seasoning.

  4. Step 4

    Pour into a large serving bowl and season with a few more drops of hot sauce and some aleppo pepper

Hot tip!

*There may be a few options out there, but Simon used Lil’ Becky’s Hot Sauce for this recipe!

Recipe: Simon Toohey

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