Serves: 4 - 6
INGREDIENTS
1kg small new potatoes, such as Jersey Benne, washed
extra virgin olive oil
sea salt and freshly ground pepper
1⁄4-1⁄2 teaspoon chilli flakes
3⁄4 teaspoon sweet smoked paprika
1⁄4 teaspoon toasted, ground saffron
1 tablespoon finely chopped thyme
1 tablespoon finely chopped rosemary
1⁄2 cup pine nuts
To serve
chopped flat-leaf parsley
sour cream
METHOD
Preheat oven to 200ºC.
Place the potatoes in a large roasting pan and drizzle with olive oil, tossing to coat. Season with salt and pepper.
Roast until beginning to brown and almost tender – about 30 minutes.
Combine the chilli flakes, paprika and saffron and add to the roasting pan along with the other ingredients. Toss to coat well and return to the oven for another 8-10 minutes or until the pine nuts are golden and the potatoes are tender.
To serve: Sprinkle with the parsley and serve immediately with a bowl of sour cream alongside. Serves 4-6
To toast and grind saffron – heat a small dry pan over a low heat. Add the saffron threads to the warm pan and slowly toast until they darken and become aromatic. Be very careful not to burn, as
this makes the saffron bitter. Tip out into a small plate and using the back of a teaspoon, carefully crush to a powder.
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Issue 128
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.