Tloaded with delicious recipes inspired by classics such as potato bake, mashed potatoes and sausage tray bake.

Once again, WA Potatoes partnered with Kitchen Warehouse on a fantastic competition to win a sought-after kitchen appliance. The winner will be randomly selected in July.

Local food writer Martin Eade from Morsels contributed an article where he rounds up some of Perth’s best potato dishes, including potato rosti, fries and gnocchi.

The magazine has provided excellent opportunities to work with other local suppliers. In this edition, collaborations have been showcased in new recipes with WA Potatoes and Mt Barker Chicken and also P. Princi Butchers.

Preparation time | 15 minutes

Cook time | 45 minutes

Serves | 4

600g blue potatoes sliced into large chunks (approx 5cm)

4 tbsp olive oil

6–8 thick pork and fennel sausages

2 red onion sliced into quarters

2 Granny Smith apples, sliced in half through the centre, seeds removed

6 fresh bay leaves, torn Olive oil Salt and pepper

Green beans Gravy

1. Preheat the oven to 220°C, fan 200°C, gas 7.

2. Cook the potatoes in boiling salted water for six minutes then drain well.

3. Pour the olive oil into a roasting tray and heat in the oven for a few minutes. Add the drained potatoes to the oil and mix in well then adding the sausages, red onion and bay leaves.

4. Return to the oven and roast for 25 minutes until the potatoes and the sausages are golden. Flip the sausages and potatoes, add the Granny Smith apples and cook for a further 15 minutes then season with salt and pepper and serve with traditional gravy and steamed green beans.

Go to www.todatoes. com.au/magazine for the latest issue of WA Potatoes.