Fries
Photography Photograph by Minka Firth.
INGREDIENTS
1 kilogram floury potatoes e.g. Agria, peeled
2 tablespoons olive oil
1 tablespoon butter
METHOD
Cut the potatoes into wedges. Cook in a pot of boiling, salted water until 3⁄4 cooked. Drain well. Heat the oil and butter in a large sauté pan and add the potatoes. Season well and cook on both sides until crispy and golden brown. Drain on paper towels and keep warm.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.