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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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.