Denise says:

  • This is a potato recipe you will want to make again and again. I call them ‘party potatoes’ as you will want them at every party! You could roast in a loaf tin and serve, or roast in muffin tins as individual portions.
  • Preparation Time: 20 minutes
  • Cooking Time:   1 hour
  • Serves:  6 people

Ingredients:

  • 1kg russet or Maris Piper potatoes – peeled
  • 100g melted unsalted non-dairy margarine
  • 100ml olive oil
  • 3 teaspoons Maldon Sea Salt Flakes
  • 1 teaspoon freshly ground black pepper
  • 4 teaspoons chopped fresh rosemary

Method

  1. Preheat oven to 200°C / 400°F / Gas mark 6.
  2. Line a loaf tin with baking parchment so that it comes up the sides.
  3. Using a mandolin slicer or fine grater on your food processor, thinly slice the peeled potatoes length ways. Pat dry the potatoes with paper towels.
  4. Place the sliced potatoes in a large bowl. Using your hands, toss with the melted margarine and oil, 2 teaspoons salt, black pepper and about 2 teaspoons of chopped rosemary until fully coated. Hold back the remaining salt & rosemary for garnish.
  5. Carefully place the potatoes upright, from left to right, in the prepared loaf tin until full. Do not pack in the potatoes too tightly, as this impacts the crispiness.
  6. Bake for an hour, or until the potatoes are golden and crispy.
Garnish with the remaining salt and the rosemary. Serve immediately
Tagged in: Buffet, Chanukah, English, Olive Oil, Potato, Rosemary, Side dish, Vegetarian, Yom Tov