Giant Crispy Roast Potato (served with Puréety Chilli Con Carne)
Epic Giant Roast Potato seasoned with Puréety Original Potato seasoning, topped with with our signature minced beef and chorizo chilli con carne Cheese & sour cream
The bigger the potato the longer it will take to cook, so be prepared to cook for longer on a lower temp. Use a knife or skewer to push through the potato if there is no resistance the potato is cooked.
Cooking Method
- First make the chilli con carne filling. In a deep sided frying pan cook the Beef & chorizo for 4-6 minutes breaking the beef up as you go, cook until the beef is browned and the chorizo has started to colour.
- Then add the red onions and continue to stir until the onions start to soften.
- Add the chilli con carne seasoning, mix through well so the spices become fragrant.
- Now add the water, tin of chopped tomatoes and kidney beans, mix well.
- Bring to a simmer and cook out for a minimum of 20 minutes. Mix the coriander at the end save some for garnish.
- For the giant Roastie Take the large peeled potato and add to a pan of salted water. Bring to the boil and simmer for 15-20 minutes.
- Drain the potato and ruffle the edges well, in the pan or colander. Add some olive oil then coat the Potato in Puréety Original Potato Seasoning then place into air fryer. Cook @ 170 for 30-40 mins or until golden brown and crispy.
- Cut the potato in half length ways, score and top with butter, grated cheese and then chilli con carne finish with the res of the coriander.
Ingredients
- 2 Large Roasting Potato (maris piper) , Peeled
- 2 tbsp Cooking Oil
- 500g Minced Beef
- 1 Red Onion , Diced
- 1 Red Pepper , Diced
- 250g Chorizo , Peeled & Diced
- 250g Cherry Tomatoes , Halved
- 240g Kidney beans (1 Tin) , drained
- 400g Chopped tomatoes (tin)
- 100ml Water
- 50g Cheese , grated
- 15g Coriander , Chopped
- 10g Butter
- 1tbsp Sour cream (optional)
- 50g Butter
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