Crispy Potatoes
Photography Aaron McLean.
Serves: 4
INGREDIENTS
800 grams Agria potatoes, peeled
olive oil
sea salt and freshly ground pepper
To serve
¾ cup mayonnaise
2 cloves garlic, crushed
METHOD
Preheat the oven to 200°C.
Cut the potatoes into chunks and boil in salted water until tender. Drain then tip back into the saucepan and put over a low heat to drive off excess moisture.
Pour a thin layer of oil on a large baking tray and heat until hot. Add the potatoes and turn to coat. Season well and roast until crispy and golden, turning occasionally.
To serve:Place the mayonnaise in a bowl and stir through the crushed garlic. Serve alongside the potatoes.
Menu: Serve with Pork Skewers with Mojo Picon.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.