Name: Crunchy chilli and lemon potatoes topped with goat’s cheese
Prep time: 15 min
Cook time: 85 min
Total time: 100 min
Yield: 6
Ingredients: 1.5 kg baby chat potatoes; 50 gm preserved lemons, ¼ cup brine reserved, flesh and pith discarded, rind thinly sliced; 2 whole garlic bulbs, halved horizontally; 80 ml (1/3 cup) extra-virgin olive oil; 60 ml (¼ cup) lemon juice; 1 tbsp honey; 1 red onion, thinly sliced; 100 gm marinated goat’s cheese; 1 cup (each loosely packed) dill and coriander; 60 ml (¼ cup) chilli oil

Crunchy, salty and with a hint of spice, our twist on classic Greek lemon potatoes is the perfect side dish.

Ingredients

1.5 kg baby chat potatoes

50 gm preserved lemons, ¼ cup brine reserved, flesh and pith discarded, rind thinly sliced

2 whole garlic bulbs, halved horizontally

80 ml (1/3 cup) extra-virgin olive oil

60 ml (¼ cup) lemon juice

1 tbsp honey

1 red onion, thinly sliced

100 gm marinated goat’s cheese

1 cup (each loosely packed) dill and coriander

60 ml (¼ cup) chilli oil

Method

Preheat oven to 200°C fan-forced. Place potatoes and reserved brine in a large saucepan, cover with cold salted water and bring to the boil. Reduce heat to medium-low; simmer until potatoes are tender (20-25 minutes). Drain; stand covered with a tea towel to steam dry (5 minutes).

Spread warm potatoes out on a large oven tray lined with baking paper. Use base of a glass to smash potatoes until slightly squashed. Add garlic halves, cut-side down, to tray; drizzle with oil and season generously with salt. Roast until golden and crisp (1 hour).

Whisk lemon juice and honey in a bowl until combined. Add onion, season to taste and toss to coat; stand to pickle (10 minutes).

Transfer roasted potatoes to a large serving platter. Squeeze over roasted garlic. Top with goat’s cheese, pickled onion, herbs, lemon rind and drizzle with chilli oil to serve.

Recipe by Tamika O'Neill

Photography by James Moffatt Photographer

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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Ingredients

Method

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