Serves: 4 - 6
INGREDIENTS
1kg small new potatoes, such as Jersey Benne, washed
extra virgin olive oil
sea salt and freshly ground pepper
1⁄4-1⁄2 teaspoon chilli flakes
3⁄4 teaspoon sweet smoked paprika
1⁄4 teaspoon toasted, ground saffron
1 tablespoon finely chopped thyme
1 tablespoon finely chopped rosemary
1⁄2 cup pine nuts
To serve
chopped flat-leaf parsley
sour cream
METHOD
Preheat oven to 200ºC.
Place the potatoes in a large roasting pan and drizzle with olive oil, tossing to coat. Season with salt and pepper.
Roast until beginning to brown and almost tender – about 30 minutes.
Combine the chilli flakes, paprika and saffron and add to the roasting pan along with the other ingredients. Toss to coat well and return to the oven for another 8-10 minutes or until the pine nuts are golden and the potatoes are tender.
To serve: Sprinkle with the parsley and serve immediately with a bowl of sour cream alongside. Serves 4-6
To toast and grind saffron – heat a small dry pan over a low heat. Add the saffron threads to the warm pan and slowly toast until they darken and become aromatic. Be very careful not to burn, as
this makes the saffron bitter. Tip out into a small plate and using the back of a teaspoon, carefully crush to a powder.
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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!