Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 200C/fan 180C/gas 6. Choose a baking dish or presentable roasting tin, about 45cm x 30cm.
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.
Starting at the short edge of your chosen dish, arrange the potato slices upright in rows until the dish has been filled.
Roast in the oven for 1 hour 15 minutes or until golden and crisp.