Pota­toes Anna


Australian Women’s Weekly NZ - - NEWS -

100g but­ter, chopped 2 cloves gar­lic, peeled 1.2kg all-pur­pose pota­toes, peeled 1 Pre­heat oven to 240°C (220°C fan­forced). Lightly oil a shal­low 26cm round oven­proof fry­ing pan or 2-litre/8-cup ca­pac­ity bak­ing dish. 2 Put the but­ter into a small saucepan over a low heat. With the side of a large knife, crush gar­lic cloves; add to but­ter. When but­ter has melted, re­move from the heat and sea­son lightly with sea salt flakes and freshly ground black pep­per. 3 Us­ing a sharp knife, man­dolin or V-slicer, cut pota­toes into 2mm slices. Pat slices dry with pa­per towel. Place a sin­gle layer of the potato slices, slightly over­lap­ping, into the bak­ing dish; brush potato with a lit­tle of the but­ter. Con­tinue lay­er­ing the re­main­ing potato and but­ter; cover dish with foil. 4 Bake potato for 20 min­utes. Re­move the foil; us­ing a metal spat­ula, press down on potato to gen­tly com­press it. 5 Re­duce oven tem­per­a­ture to 220°C (200°C fan-forced). Bake, un­cov­ered, for about 30 min­utes or un­til the top is crisp and golden, and potato is ten­der. Cut into wedges to serve. Not suit­able to freeze or mi­crowave.

Pota­toes Anna

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