Olive Magazine
A crunchy potato traybake

Danish potato crunch with preserved lemons

Published: January 26, 2021 at 10:15 am
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8 as a side

Celebrate the potato as a worthy staple in this spectacular dish that delivers a satisfying crisp crunch

  • Gluten free
  • Vegan
  • Vegetarian

This Danish potato recipe author comes from Scandinavian Green by Trine Hahnemann (£26, Quadrille). Trine says: "We need to celebrate the potato as a worthy staple in the northern hemisphere. The tubers store well in winter and, because of the starch they contain, make a great binder that is useful in a lot of vegetable cooking. Their CO2 footprint is also lower than that of other carbohydrates, such as pasta and rice. Potatoes deserve their place in everyday cooking, not only as a side dish, but as the main event, in all its endless variations."


  • 3kg large baking potatoes
  • 200ml olive oil
  • 10 sprigs thyme, leaves stripped
  • 2 tbsp cumin seeds
  • 4 tbsp preserved lemon rind, shredded


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Choose a baking dish or presentable roasting tin, about 45cm x 30cm.

  • STEP 2

    Scrub the potatoes thoroughly and thinly slice them on a mandoline. Put in a large bowl, add the olive oil, thyme, cumin, preserved lemon, lots of salt and pepper, and toss to combine.

  • STEP 3

    Starting at the short edge of your chosen dish, arrange the potato slices upright in rows until the dish has been filled.

  • STEP 4

    Roast in the oven for 1 hour 15 minutes or until golden and crisp.

*This recipe is gluten free according to industry standards

Recipe extracted from Scandinavian Green by Trine Hahnemann, (£26, Quadrille). This recipe was supplied by the publisher and not retested by us.

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