Burrata Curd with Peas, Broad Beans and Bottarga - Recipe by Colin Wood
Cheese and seafood should complement each other and, when done well, cheese and seafood work, esp...
1.2 kg potatoes, peeled and rinsed
6 tbsp olive oil
juice of 1 large lemon (you can add more depending on what you will be serving the potatoes with)
500 mL water
1 heaped tsp dried oregano
Preheat the oven to 180°C.
Halve the potatoes lengthwise then cut each half into two or three gondolas, depending on the size of your potatoes.
Spread them onto the ovenproof dish. Splash the lemon juice and olive oil over the potatoes, and sprinkle salt and pepper generously. Crush the oregano between your fingers, letting it fall over the potatoes.
Turn the potatoes to coat them well with everything.
Dribble the water down the sides of the dish and give it a shuffle.
Roast for about 1.5 hours until the potatoes are tender, melting and a bit golden here and there, with still a bit of sauce in the dish. You will need to turn and baste them every 20 minutes or so.
Serve hot and add more salt and pepper to taste.
You will need a non-stick ovenproof dish of about 22 × 30 cm.
Credits: Melbourne Books
Photo Credits: Melbourne Books