Crispy Potatoes
Photography by Aaron McLean.
Serves: 4
INGREDIENTS
800 grams Agria potatoes, peeled
olive oil
sea salt and freshly ground pepper
To serve
¾ cup mayonnaise
2 cloves garlic, crushed
METHOD
Preheat the oven to 200°C.
Cut the potatoes into chunks and boil in salted water until tender. Drain then tip back into the saucepan and put over a low heat to drive off excess moisture.
Pour a thin layer of oil on a large baking tray and heat until hot. Add the potatoes and turn to coat. Season well and roast until crispy and golden, turning occasionally.
To serve:Place the mayonnaise in a bowl and stir through the crushed garlic. Serve alongside the potatoes.
Menu: Serve with Pork Skewers with Mojo Picon.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!