It’s hard to resist a bowl piled high with crispy roasted potatoes.
Serves: 6
INGREDIENTS
1 kilogram small waxy potatoes, scrubbed (I used Rangeview Jersey Bennes)
2 large red onions, peeled, cut into wedges through the root
1 red capsicum, thinly sliced
4 bay leaves
12 whole cloves garlic, skin on
leaves from 2 big sprigs rosemary
3 tablespoons olive oil
1 teaspoon cumin seeds
sea salt and ground pepper
large knob of butter
METHOD
Preheat the oven to 180°C.
Cook the potatoes in a pot of boiling salted water until they are three-quarters cooked. Drain and set aside until cool enough to handle. Press down on each potato to lightly crush.
Place the potatoes in a large baking tray with all the remaining ingredients except the butter. Toss together, season generously then dot over the butter. Roast for 30-40 minutes, turning once, until the potatoes are golden and crisp in places and the onion is tender.
To serve: Transfer to a serving bowl and scatter with a little sea salt. Serves 6
Cook’s note: The potatoes can be boiled, cooled and refrigerated two days ahead of roasting.
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Issue #115
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!