Serves: 4
INGREDIENTS
1 kilogram large floury potatoes, eg Agria
3 tablespoons olive oil
½ teaspoon each ground cumin and turmeric
¼ teaspoon ground chilli
sea salt and freshly ground pepper
METHOD
Scrub or peel the potatoes and cut into thick wedges. Combine the oil and spices in a large bowl, add the potatoes and toss to coat well. Place in a single layer on a lined baking tray and season well. Place the baking tray on the rack underneath the chicken and roast for 40 minutes turning occasionally until golden and tender.
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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.