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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!