Crispy Sliced and Stacked Lemon-Roasted Hasselback Potatoes
By: Sheri Wetherell
Published: Monday, May 7, 2018 - 1:26pm

Ingredients




1.3–1.5kg (3-3 ¼ lb) floury [mealy] potatoes, peeled
50ml (3 ½ Tbsp) olive oil
3 garlic cloves, very finely chopped
1 ½ lemons, zest and juice
1 tsp dried thyme
1 tsp dried oregano
2 thyme sprigs, leaves picked

Preparation

1 Begin by thinly slicing the potatoes, about ¼ cm (1/8 in) thick. The easiest way to do this is to use a mandoline or the slicing attachment on a food processor. If you are doing it by hand, make sure you have the radio on and a comfortable seat as it will take a while. Place the slices in a large bowl of cold water as you go. 2 Preheat the oven to 200ºC/400ºF. Drain the potatoes and pat very dry. Next, stack the potato slices lengthways and upright in a large ovenproof dish with high sides, about 35 x 20cm [14 x 10in], so the cut sides are facing you. Pack them tightly so that they support each other to form long rows. 3 Mix the olive oil, garlic, lemon juice and zest with the dried thyme and oregano. Drizzle over the potatoes, then sprinkle with sea salt and the fresh thyme. 4 Bake for 1 hour–1 hour 10 minutes, until crispy and golden. Cover with foil if the potatoes start going too brown. Be sure to test that the potato slices are cooked through with a skewer before removing from the oven.

About

Recipe excerpted with permission from Lagom: The Swedish Art of Eating Harmoniously by Steffi Knowles-Dellner, published by Quadrille February 2018. 
Be sure to also get these delicious recipes from Lagom:
 Almond Milk-Braised Pork Belly with Peas, Watercress and Samphire (Sea Beans) 
 Cardamom Buttermilk Panna Cotta with Dried Fruit Compote