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.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.