CRUSHED POTATOES & TOMATOES WITH SAFFRON-INFUSED HONEY
Jane Lyons & Will Bowman
tags:tomato, potatoes, saffron infused honey
Serves
6 - 8Preparation
40 minsCook
40 minsIngredients
8 medium-sized all-purpose potatoes such as Agria | |
½ cup honey | |
12 threads saffron | |
4 tablespoons olive oil | |
6-8 small tomatoes | |
ricotta salata or another salty hard cheese such as parmesan |
Instructions
1. | Preheat oven to 180°C. |
2. | Place the washed potatoes in a large pot of salted water and bring to the boil. |
3. | Reduce to a simmer and cook until the potatoes are tender all the way through when poked with a knife or skewer. Drain and leave to cool. |
4. | Combine the honey and saffron in a small pan and bring to a simmer then remove from the heat and set aside. |
5. | Once the potatoes are cool enough to handle, gently press them between your palm and a chopping board so they splay out into a disk-like shape but are still held together by their skin. |
6. | Put the oil in a roasting dish and place in the oven for a few minutes before adding the potatoes and gently tossing to coat with oil. |
7. | Cook for 40 minutes, or until crispy and brown, adding the tomatoes to the dish after 20 minutes. |
8. | To serve, drizzle with the saffron honey and shave over some ricotta salata. |
Recipes, food styling & photography Jane Lyons & Will Bowman
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