
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.
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Issue #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!