Potatoes Baked in Salt Crust
Photography Photography by Nick Tresidder.
Serves: 6
INGREDIENTS
1.5 kilos small waxy potatoes, well scrubbed
extra virgin olive oil 1 kilo rock salt
few sprigs of fresh rosemary
1 cup flour
1⁄2 cup water
METHOD
Preheat the oven to 180oC.
Heat a little olive oil in a large (approximately 28cm) oven-proof sauté pan and quickly brown the potatoes.
Combine the rock salt, rosemary, flour and water. Spoon this over the potatoes, and press it in well.
Bake the potatoes for one hour.
Remove from the oven and invert onto a bread board. It will all stay together in one piece.
Simply pick the potatoes out, brush off any salt and eat them up!
Serves 6
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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.