Serves: 4
INGREDIENTS
1 kilogram waxy potatoes, washed
3 tablespoons olive oil
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180˚C.
Slice off and discard the ends of each potato. Slice them ½ cm thick, toss in a large bowl with the olive oil and season generously.
Lay the slices slightly overlapping on a large baking tray so you have an even bed of potatoes. Roast for 40 minutes or until cooked and golden, turning the tray for even browning.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!