It’s hard to resist a bowl piled high with crispy roasted potatoes.
Serves: 6
INGREDIENTS
1 kilogram small waxy potatoes, scrubbed (I used Rangeview Jersey Bennes)
2 large red onions, peeled, cut into wedges through the root
1 red capsicum, thinly sliced
4 bay leaves
12 whole cloves garlic, skin on
leaves from 2 big sprigs rosemary
3 tablespoons olive oil
1 teaspoon cumin seeds
sea salt and ground pepper
large knob of butter
METHOD
Preheat the oven to 180°C.
Cook the potatoes in a pot of boiling salted water until they are three-quarters cooked. Drain and set aside until cool enough to handle. Press down on each potato to lightly crush.
Place the potatoes in a large baking tray with all the remaining ingredients except the butter. Toss together, season generously then dot over the butter. Roast for 30-40 minutes, turning once, until the potatoes are golden and crisp in places and the onion is tender.
To serve: Transfer to a serving bowl and scatter with a little sea salt. Serves 6
Cook’s note: The potatoes can be boiled, cooled and refrigerated two days ahead of roasting.
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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.