Simply Sliced Roasted Potatoes (VG)
This recipe comes straight from the heart of our resident chef, George.
Simple yet so satisfying, whether you’re looking to accompany a warming roast, underneath fresh fish, or as the Mallorquins serve it, as a Tumbet!
The idea here is simplicity and enabling the flavour of your chosen potato to really shine.
Enjoy!
What you’ll need:
500g or 3 large earthy potatoes.
Olive Oil
Salt
Pepper
Smoked Paprika
Fresh Parsely (optional)
Baking Tray
Method:
Set oven temperature to 210 degrees celcius.
Leaving the skin on your potato slice them into discs about 1/4 of a centimetre thick.
Place a saucepan of salted water to the boil.
(Carefully) drop your slices of potato into the water, setting on a medium to high boil for 10 minutes.
Strain and let steam for a moment while you oil your baking tray.
Carefully place your potato discs flat onto the tray and brush the top side with more oil.
Season with salt, pepper and dust smoked paprika to taste.
Once you’re ready and the oven has reached temperature, place in the middle of the oven and time for 35 minutes.
Don’t worry about flipping them half way through, this will allow one side to lightly crisp while leaving a soft and perfectly cooked potato throughout.
Once time is up, take the tray out of the oven, set aside for 5-10 minutes to cool down before serving.
If you have fresh parsley, now is the time to lightly drizzle some more olive oil and garnish with parsely (or rosemary if it takes your fancy)
