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Crispy layered potatoes
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Total Time:
2 hours
Ingredients:
  • 1.5 kg Maris Piper potatoes
  • ½ a bunch of fresh rosemary (10g)
  • ½ a bunch of fresh thyme (10g)
  • 250 g ripe mixed-colour cherry tomatoes
  • 50 g watercress
  • 1 tablespoon creamed horseradish
  • extra virgin olive oil
Instructions:
  • 1. Preheat the oven to 180°C/350°F/gas 4. # Peel and thinly slice the potatoes (2mm thick). Finely chop the rosemary and thyme. Drizzle with 2 tablespoons of olive oil, season with salt and pepper. Line a 24cm non-stick ovenproof frying pan with greaseproof paper rubbed with olive oil. Layer potatoes in the pan, press down, cover with foil, and bake for 1 hour 30 minutes. Cool, compress with foil and refrigerate overnight. # 2. Preheat the oven to 220°C/425°F/gas 7 the next day. # Turn out the potatoes, remove the greaseproof paper, and cut into 3cm slices. Rub the pan with 1 tablespoon of oil. Layer potatoes in the pan on their side. Bake at the bottom of the oven for 30 minutes until golden and crispy. Quarter cherry tomatoes and toss with watercress, horseradish, olive oil, and red wine vinegar. Season and serve with the potatoes.

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