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:
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!