This article was written for Annabel & Grace, which is now part of Rest Less.
Marvellous-Mother-In-Law made Simon Hopkinson’s roast chicken for last Sunday’s lunch – it is so deliciously moist and moreish I can’t believe there is any better way to cook this bird. Anyhow, I offered to make a side dish that was new to me – Danish Potato Crunch. I thought arranging the potato slices was going to take an age, but it was surprisingly quick and easy… the end result after roasting in the oven was soft potato with crispy edges and a hint of lemon – perfect with the chicken and a green veg such as steamed broccoli.
Danish potato crunch with preserved lemons
Course: Soups, starters u0026amp; sidesDifficulty: Much easier than it looksServings
8
servingsCooking time
1
hour45
minutesIngredients
large baking potatoes 3kg
olive oil 200ml
thyme 10 sprigs, leaves stripped
cumin seeds 2 tbsp
preserved lemon rind 4 tbsp, shredded
Directions
- Heat the oven to 200C/fan 180C/gas 6. Choose a baking dish or presentable roasting tin, about 45cm x 30cm.
- 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.
- Starting at the short edge of your chosen dish, arrange the potato slices upright in rows until the dish has been filled.
- Roast in the oven for 1 hour 15 minutes or until golden and crisp.
Notes
- I didn’t use any cumin and in, all honesty, I don’t think this dish requires any. But, that’s just me (and MMIL)!