Serves: 4
INGREDIENTS
1 kilogram waxy potatoes, washed
3 tablespoons olive oil
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180˚C.
Slice off and discard the ends of each potato. Slice them ½ cm thick, toss in a large bowl with the olive oil and season generously.
Lay the slices slightly overlapping on a large baking tray so you have an even bed of potatoes. Roast for 40 minutes or until cooked and golden, turning the tray for even browning.
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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.