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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:
Preheat oven to 180ºC.
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.
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.
Roast for 1 hour and 15 minutes or until golden and crispy.
Download Recipe Here:
This recipe is featured in The BARN Magazine 2023:
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