CRUSHED POTATOES & TOMATOES WITH SAFFRON-INFUSED HONEY

Jane Lyons & Will Bowman

Serves

6 - 8

Preparation

40 mins

Cook

40 mins

Ingredients

	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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