Preheat the oven to 200C/180C
F/Gas 6. Choose a baking dish
or presentable roasting tin
around 45cm x 30cm.
Scrub the baking potatoes
thoroughly and thinly slice
them on a mandolin. Place in a large bowl, add the olive oil,
thyme, cumin, preserved lemon,
some sea salt flakes and freshly
ground black pepper and toss
well to combine.
Starting at the short edge of
your chosen dish, arrange the
potato slices upright in rows,
from right to left, until the dish
has been filled. Roast for 1 hour,
or until golden and crisp.
Recipes and photographs taken from Scandinavian Green: Simple Ways to Eat Vegetarian, Every Day by Trine Hahnemann, photography by Columbus Leth (Quadrille, £26).
