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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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.