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Potato crunch with preserved lemons
Serves 8 Starters and mains
Ingredients
- 3kg large baking potatoes
- 200ml olive oil
- leaves from 10 thyme sprigs
- 2tbsp cumin seeds
- 4tbsp shredded preserved lemon rind
Method
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.
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