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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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.