Utah is blessed with year long ready access to fresh tomatillos and a wide variety of chillis. With the winter season almost upon us this hearty, spicy chilli verde is a perfect dish.
I’ve tasted spuds ranging from too hard, not crispy enough, too oily all the way through to totally flavourless. After a few years of hard work (and spending too much in restaurants), I think I have perfected the art of roasting spuds.
Ladies and gents, I give you perfect rosemary roasted potatoes!