Potato recipes

Ultimate Sunday roast potatoes

1 hour 10 minutes

Breakfast recipes

Breakfast potato cakes with crispy fried eggs

1 hour 10 minutes

Potato recipes

Salt-baked potatoes with harissa butter

1 1⁄2 hours

Bread recipes

Potato flatbread

By Jacqueline Burgess

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

240 g self-raising flour
1 cup Woolworths double-cream plain yoghurt
400 g Woolworths baby Mediterranean potatoes, thinly sliced
3 T olive oil
1 garlic clove, crushed
250 g mascarpone
40 g pecorino, finely grated
6 anchovy fillets, finely chopped
2 lemons, zested
1 T cream
sea salt and freshly ground black pepper, to taste
7 sage leaves, fried
1 green chillies, finely chopped
15 g Italian parsley , finely chopped

Method

1. Preheat the oven to 230°C. Combine the flour and yoghurt. Mix until a dough forms, then knead on a floured surface for 5–10 minutes, or until smooth. Place an empty baking tray in the oven to heat.
2. Place the potatoes on a greased baking tray, drizzle with the olive oil and scatter with the garlic. Bake for 5 minutes, or until golden brown.
3. Combine the mascarpone, pecorino, anchovy fillets, lemon zest, cream and seasoning.
4. Roll out the dough on a floured surface and transfer to the preheated baking tray. Quickly spread the mascarpone mixture over the dough and top with the baked potato slices. Bake for 10 minutes, or until the dough is golden. Serve with fried sage leaves, chilli and parsley.

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