Page 26 - Scottish Woman Issue 77 2021

Smashed New
Potatoes Wreath with Camembert and Pickles
This tangy, smash hit of a dish is the perfect sharing snack. Its deep, umami-rich savouriness from the potatoes and cheese is lifted and enchanted by the pickles and vinegar.
Serves 4
300g new potatoes
4 tbsp olive oil
1 large camembert round (in its box)
2 tbsp maple syrup
1 x 260g jar of pickled red onions, including vinegar
A handful of flat-leaf parsley, leaves picked and chopped
Sea salt
• Fill a medium saucepan with salted water and place it over a medium heat. Bring the water to the boil and add the potatoes. Boil for about 15 minutes, until tender to the point of a knife, then drain.
• Preheat the oven to 200°C/180°C fan/Gas 6. Spread your potatoes over the base of a baking tray and use the base of a bowl to squash the potatoes down into flattish discs. Drizzle over the oil, season with salt and roast for about 20 minutes, until golden.
• Meanwhile, score the top of your camembert with a knife (don’t worry about a pattern), and drizzle it with maple syrup. Bake it in the oven with the potatoes for 20 minutes, until warm and gooey.
• When the potatoes are golden, remove them from the oven, and drizzle them heavily with the pickled-onion vinegar (be bold – don’t be afraid to use most of the vinegar in the jar, if you fancy it). Season with sea salt.
• Arrange them in a ring on a serving platter and place the baked camembert in the middle. Top with a liberal sprinkling of pickled red onions and scatter over the parsley. Give everyone a fork to pick up some potatoes and dip them into the melty cheese.
26 SCOTTISH WOMAN MAGAZINE