Today we welcome a new collaborator! This is Carmen, author of the blog Tía Alia , who brings us some delicious roasted potatoes with an ideal accompaniment: chili con carne. Thank you very much for the recipe Carmen, let's go for it!

Many years ago I discovered roast potatoes as a unique dish and fell in love with them instantly. It happened during a student year in the United Kingdom, where they are known as “jacket potatoes” and are accompanied by all kinds of toppings: cheese, tuna with mayonnaise, Bolognese sauce, bacon and sour cream and, of course, chili con carne. . At that time my student finances did not allow me any excess, but whenever I could I went to the pub on duty to enjoy such a succulent bite.

Years later, roast potatoes still drive me crazy. I prepare them often, especially at dinner time, because they are the most handy since they do not require any supervision and one can dedicate to other tasks while they are roasting. As if things weren't easy, the task is made even easier with the Nordic Ware Oven or BBQ Potato Roaster that speeds up roasting and makes potato handling quick and convenient.

I have not used it on the barbecue but in the oven, but it will be a matter of trying it when the good weather starts and we abandon ourselves to the noble pleasure of grilling. It's thinking “whatever” with roast potatoes on the side and I start to salivate. Let the good weather come now!

Nordic Ware potato roaster, Zwilling bamboo wood cutting board , Pallarès carbon steel knife , Trilloliva olive oil and Le Creuset ceramic ramekins .

Ingredients (for 4 units)

For the chili con carne:

  • 250g of minced beef
  • 1 carrot
  • 1/2 onion
  • 2 garlic cloves
  • 1 star anise
  • 1/2 jalapeno pepper
  • 2 tablespoons crushed tomato
  • 200ml of red wine
  • 200ml of meat broth
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon sweet paprika
  • 1 tablespoon ketchup
  • 200g of cooked beans
  • Salt
  • Trilloliva extra virgin olive oil

For the roast potatoes:

  • 4 large potatoes (about 200g each)
  • Extra virgin olive oil Trilloliva
  • 20g of butter
  • Grated cheese, jalapeños, sour cream, etc.

B De Buyer mineral iron skillet , Zwilling bamboo wood cutting board , Le Creuset ceramic ramekins and Star Wave porcelain bowl from Tokyo Design Studio .


  1. Heat a little of our oil in a pan , add the minced meat and season. Cook over high heat, while stirring to separate the meat and make it loose. When it is well golden, we remove it to a plate together with the juice that it has released.
  2. Peel the onion, carrot and garlic cloves. On a board and with a very sharp knife , we cut all the vegetables in brunoise, that is, into small pieces.
  3. Add oil to the pan again and sauté the vegetables, along with the star anise, over a very low heat for about 10 minutes or the time necessary for them to remain tender and the onion to lightly brown.
  4. Finely chop the jalapeño pepper, discarding the seeds and stem, and add it to the pan along with the crushed tomato. Raise the intensity of the heat a little and fry for 5 minutes. Remove and discard the star anise.
  5. Then add the red wine and let it reduce completely. Then we add the meat back to the pan together with the broth, cumin, paprika and ketchup. Cover and cook over low heat for 1 hour, adding the beans 10 minutes before the end.
  6. Meanwhile we prepare the roast potatoes. We begin by turning on the oven at 220ºC with heat up and down, washing the potatoes well (because we are going to eat them with their skin on) and greasing them with extra virgin olive oil.
  7. We place the potatoes in the potato grill , piercing each one of them in the projections that the utensil has for this purpose. We put it in the upper part of the oven and roast for 20 minutes. Lower the temperature to 190º and roast for another 45 minutes or until the skin of the potatoes is crisp and the interior is tender.
  8. When the potatoes are ready, remove them from the grill and turn them over, leaving the incision part on the surface. We open them slightly and place a cube of butter inside each one of them and distribute the chili con carne.
  9. Finally, sprinkle with grated cheese and decorate with jalapeños, beans, sour cream or whatever we like best.

Nordic Ware potato roaster , Zwilling bamboo wood cutting board , Pallarès carbon steel knife and Le Creuset ceramic ramekins .

If we have chili con carne left over, which is quite likely, we can freeze it for other occasions.


Claudia said:

Es una receta muy sabrosa Consuelo, me alegro de que la dejes en tu To Do list, verás que no te arrepientes :) Saludos!

Claudia said:

Hola Mercedes,
Lo bueno del asador de patatas de Nordic Ware es que el calor penetra dentro de la patata y acelera en muhco el proceso de cocerlas en el interior. Así pues, sin el asador tardarás más, pero puedes hacerlo igualmente. Lo que te recomiendo es que las envuelvas en papel de aluminio ;) Saludos!

Consuelo said:

Muy buena pinta me la apunto

Mercedes said:

Holaaaa!!! Y si no tengo el asador? Las papas las hago igual? Graciaa!!

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