BBC Good Food Magazine



Make sure your slices aren’t too thick – they should be thin enough to crisp up in the oven.

Always coat in a good amount of sea salt and olive oil or butter as this adds to the flavour and texture.

Try experiment­ing with flavouring­s. Different woody herbs work well, like thyme or bay. Add a pinch of hot smoked paprika for a punchy spicy take, or top with grated cheddar or parmesan for the final 5 mins of cooking.

Try making mini versions with new potatoes. Cook for around 40 mins and serve with a soured cream and chive dip.

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