Hasselback Potatoes Braised with Bay Leaves
Photography Damien Van der Vlist.
Serves: 4-6
INGREDIENTS
2 cups chicken stock, hot
12 even sized waxy potatoes*, scrubbed
12 bay leaves, halved
1 tablespoon olive oil
knob of butter
METHOD
Preheat the oven to 200°C.
Cut a small slice from the base of each potato so it will sit flat. Place a wooden spoon either side of the potato and use a sharp knife to cut slits ½ cm apart. The wooden spoon stops you cutting all the way through the potatoes. Slide two pieces of bay leaf between the cuts in each potato. Heat the olive oil in an ovenproof dish and add the butter and the potatoes, cut side up. Pour over the stock and season with sea salt and freshly ground pepper.
Braise in the oven, basting the potatoes occasionally, until tender and the stock is reduced.
* If floury potatoes are used they will collapse and disintegrate during cooking.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.