Danish potato crunch with preserved lemons
- Preparation and cooking time
- Total time
- Easy
- Serves 8 as a side
Skip to ingredients
- 3kg large baking potatoes
- 200ml olive oil
- 10 sprigs thymeleaves stripped
- 2 tbsp cumin seeds
- 4 tbsp preserved lemon rindshredded
Nutrition: per serving
- kcal523
- fat26.1g
- saturates3.9g
- carbs60.8g
- sugars3.8g
- fibre7.6g
- protein7.5g
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.
