Advertisement
4
Easy
1 hr 15
By Lucy Cufflin
Published 2013
Partly slicing these potatoes allows them to fan out when cooking, making them really pretty on the plate. Because they are not smothered in a sauce or highly seasoned they are a perfect accompaniment to robustly flavoured meat dishes. Looking for a name, Lucy and I plumped for ‘Venetian’ because they reminded us of Venetian blinds!