Enjoy these roasted potatoes with any meat or fish. Deliciously crispy.
Serves: 6
INGREDIENTS
1 kilogram small waxy potatoes, scrubbed
8 bay leaves
12 whole cloves garlic, skin on
3 tablespoons olive oil
large knob of butter
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180˚C.
Cook the potatoes in boiling salted water until ¾ cooked. Drain and set aside until cool enough to handle then scrape each potato with a fork to rough up the surface.
Place in a large roasting dish with the bay leaves and garlic cloves and toss with the olive oil. Season generously and dot with the butter. Roast for 40 minutes, turning occasionally, until crisp, golden and tender when pierced with a knife. Transfer to a serving bowl and sprinkle with a little sea salt.
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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.