Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Danish potato crunch with preserved lemons
- Preparation and cooking time
- Total time
- Easy
- Serves 8 as a side
Ingredients
- 3kg large baking potatoes
- 200ml olive oil
- 10 sprigs thyme, leaves stripped
- 2 tbsp cumin seeds
- 4 tbsp preserved lemon rind, shredded
Method
- 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.
