These crispy roast potatoes are a little fiddly getting them into the dish but that is really the hardest part of the whole operation. I got this recipe from Sarah Carey’s Everyday Food on YouTube (a gorgeous channel that is definitely worth subscribing to) and she was using a Japanese mandolin to very finely slice her potatoes. I don’t have the courage or, I’m sure, the dexterity to use one of those things and remain intact so instead I fed my spuds down the chimney of my food processor with the slicer attachment attached. I’d doubt they were as fine as Sarah’s but guess who has two intact thumbs and gives zero f***s!
They still tasted delicious. Though I am sorry I included the butter here. Weird, I know! But it’s always better to keep things vegan when possible and you really wouldn’t miss it by replacing it with a little extra olive oil especially with the generous amount of salt. As Sarah says “Potatoes love salt”. If you like, you can stick some finely sliced shallot or onion between some of the potato slices. Or try scattering over some fresh herbs – woody herbs like thyme or rosemary at the beginning, softer ones like dill or basil about 10 minutes before the end of their time in the oven.
- 1 Kg baby potatoes, thinly sliced
- olive olio grease the dish
- 50 ml melted butter
- 50 ml olive oil
- 1.5 tbsp sea salt flakes
- Pre-heat the oven to 200 degrees celsius.
- Slice the baby potatoes very thinly with a mandolin to a slicer attachment of a food processor.
- Lightly grease a 9 inch gratin dish with a little olive oil and stack the potato slices on their sides, going around the dish. Repeat for as many layers as it takes to fill the dish.
- Combine the melted butter with 50 ml of olive oil. Stir to combine and brush and pour over the potato layers.
- Sprinkle over the salt, transfer to the oven and roast for 70 minutes.
- Then remove and serve immediately.