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Crunchy Potatoes with Preserved Lemon

SERVES: 8 • TOTAL TIME: 2 HOURS

Ingredients:

  • 3kg potatoes

  • 200mL olive oil

  • 10 sprigs thyme, leaves stripped

  • 2 tbsp cumin

  • 4 tbsp preserved lemon rind, shredded

  • Sea salt

  • Freshly ground black pepper

Directions:

  1. Preheat oven to 180ºC.

  2. Peel potatoes and thinly slice (use a mandoline if you have one). Add potatoes to a large bowl with olive oil, thyme, cumin, lemon and a generous sprinkle of salt and pepper. Toss ingredients to combine.

  3. Spray a 45cm x 30cm roasting tin or casserole dish with cooking spray. Arrange potato slices in rows, starting at the short edge of the dish until the dish is filled.

  4. Roast for 1 hour and 15 minutes or until golden and crispy.


Download Recipe Here:

Crunchy Potatoes with Preserved Lemon
.pdf
Download PDF • 3.83MB

This recipe is featured in The BARN Magazine 2023:


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