Alpine Pepper Potato Bake

You can't get a much more Aussie potato recipe than Alpine pepper potato bake. Australians can make this entirely from local produce using Robertson potatoes, Illawarra butter, Tasmanian cheese, native alpine pepper and yakijirri made from a kind of bush tomato that is found nowhere else in the world.

The rest of the world can make it from their own local produce, but will need to get hold of the two spices for that authentic outback flavor. To make it easy for you to do that I've included a link to a handy source in the recipe itself, or you can click the banner at the top of this page.

Here's what you need:

• 4 large potatoes
• 10g Aussie  alpine pepper
• 10g Aussie yakijirri mix
• 60g melted butter
• 60g parmesan cheese, coarsely grated

Preheat the oven to 180C, 375F and lightly oil a baking dish.

Peel and thinly slice the potatoes. This is easily done using a mandolin. Put the slices into a saucepan, add a teaspoon of salt and cover with cold water. Bring this to the boil, allow to cook for one minute and then strain into a colander. Leave to cool just enough for you to be able to handle the potato.

Stir the alpine pepper into the melted butter and put the potato in layers in the baking dish. Brush the top of each layer with the butter/pepper mix. Top off with a sprinkling of yakijirri, followed by the parmesan and bake in the middle of the oven for 20 minutes. Finish off under the grill (broiler) if necessary to brown the cheese topping.

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