EPISODE · Jul 17, 2026 · 20 MIN
QUICK LISTEN - BSF (From Ep 404)
from Don't Shoot The Messenger · host SEN
BSF. Brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: Liza Minelli autobiography Kids, Wait Til You Hear This! SCREEN Caro: The Invite movie FOOD: Corrie: Thyme and Sumac Hassleback Potatoes from ‘Winter’ by Louise Franc Serves 4 8 medium roasting potatoes 60g butter 2 TBS olive oil 1 TSP thyme leaves, plus extra to garnish 1 TSP chopped rosemary leaves 1 TSP sumac Preheat the oven to 180°C/350°F (fan-forced). Line a baking tray with foil. Lay one potato on a chopping board, and place two wooden spoons or two large chopsticks along the length of either side of the potato. Starting at one end and working to the other, cut thin slices into the potato,, bringing the knife down to the wooden spoons, which will prevent you cutting all the way through. This will take some time, but the effect will be worth your patience. Repeat with the remaining potatoes. Gently fan out the potatoes, to allow the fat to get between the slices, then place on the baking tray. Melt about 1 tablespoon of the butter, and mix with the olive oil, thyme, rosemary and sumac. Brush the butter mixture onto the potatoes, using the bristles to gently get some of the butter between the slices. Season with salt and freshly ground black pepper. Transfer to the oven and roast for 30 minutes. Melt the remaining butter, use it to baste the potatoes, then roast for a further 15 minutes. Season with salt and pepper, garnish with extra thyme and serve.
What this episode covers
BSF. Brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: Liza Minelli autobiography Kids, Wait Til You Hear This! SCREEN Caro: The Invite movie FOOD: Corrie: Thyme and Sumac Hassleback Potatoes from ‘Winter’ by Louise Franc Serves 4 8 medium roasting potatoes 60g butter 2 TBS olive oil 1 TSP thyme leaves, plus extra to garnish 1 TSP chopped rosemary leaves 1 TSP sumac Preheat the oven to 180°C/350°F (fan-forced). Line a baking tray with foil. Lay one potato on a chopping board, and place two wooden spoons or two large chopsticks along the length of either side of the potato. Starting at one end and working to the other, cut thin slices into the potato,, bringing the knife down to the wooden spoons, which will prevent you cutting all the way through. This will take some time, but the effect will be worth your patience. Repeat with the remaining potatoes. Gently fan out the potatoes, to allow the fat to get between the slices, then place on the baking tray. Melt about 1 tablespoon of the butter, and mix with the olive oil, thyme, rosemary and sumac. Brush the butter mixture onto the potatoes, using the bristles to gently get some of the butter between the slices. Season with salt and freshly ground black pepper. Transfer to the oven and roast for 30 minutes. Melt the remaining butter, use it to baste the potatoes, then roast for a further 15 minutes. Season with salt and pepper, garnish with extra thyme and serve.
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QUICK LISTEN - BSF (From Ep 404)
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