Ingredients
2 tbsp olive oil
25g/1oz butter
1 Scotch Bonnet chilli, chopped
375g/13oz cooked new potatoes, thickly sliced
1 lime, juice only
small handful fresh parsley, chopped
salt and freshly ground black pepper
Method
1. Heat the olive oil and butter together in a frying pan. Add the chilli and cooked sliced potatoes and fry gently for five minutes, until the potatoes are golden-brown.
2. Add the lime juice, parsley, salt and freshly ground black pepper, to taste, and fry for a further 1-2 minutes. Spoon into a bowl and serve.
