serves
6
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 8 young kipfler potatoes, cubed
- Salt, to taste
- Habanero and roast garlic hot sauce, to taste (see Note)
- 170 g vegan butter
- 1 bunch chives, finely chopped
- 1 bunch parsley, finely chopped
- Pinch aleppo pepper, to serve
Instructions
- Boil potatoes until tender, drain and set aside.
- Mix salt and hot sauce through the butter until combined.
- Stir through the boiled potatoes while still warm, then fold through the herbs. Taste and adjust seasoning.
- Pour into a large serving bowl and season with a few more drops of hot sauce, if desired, and some aleppo pepper (you could use paprika instead).
Note
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
