It’s hard to resist a bowl piled high with crispy roasted potatoes.
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
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.