INGREDIENTS
8 medium red skinned potatoes, washed
melted butter
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180˚C.
Draw templates the same size as the serving dishes on a sheet of baking paper and place on a flat baking tray.
Slice the potatoes thinly and arrange overlapping slices on each template to cover fully.
Brush generously with butter and season well.
Bake for 25-30 minutes until the potatoes are cooked and golden. Use a large fish slice to carefully lift the potatoes off the tray and place on top of the hot filling.
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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!