A crunchy potato traybake

Danish potato crunch with preserved lemons

  • serves 8 as a side
  • Easy

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

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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.”

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Ingredients

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

*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
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