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.”
Ingredients
- large baking potatoes 3kg
- olive oil 200ml
- thyme 10 sprigs, leaves stripped
- cumin seeds 2 tbsp
- preserved lemon rind 4 tbsp, shredded
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. Choose a baking dish or presentable roasting tin, about 45cm x 30cm.
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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.
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Step 3
Starting at the short edge of your chosen dish, arrange the potato slices upright in rows until the dish has been filled.
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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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Nutritional Information
- Kcals 523
- Fat 26.1g
- Saturates 3.9g
- Carbs 60.8g
- Sugars 3.8g
- Fibre 7.6g
- Protein 7.5g
