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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.