Crispy layered potatoes
Chopped tomato, watercress & horseradish salad
Crispy layered potatoes
Chopped tomato, watercress & horseradish salad
Serves 8 as a side
Cooks In2 hours
DifficultyNot too tricky
Nutrition per serving
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Calories 213 11%
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Fat 7.3g 10%
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Saturates 1g 5%
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Sugars 2.6g 3%
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Salt 0.3g 5%
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Protein 4.4g 9%
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Carbs 34.3g 13%
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Fibre 2.9g -
Of an adult's reference intake
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Ingredients
- 1.5 kg Maris Piper potatoes
- ½ a bunch of fresh rosemary (10g)
- ½ a bunch of fresh thyme (10g)
- olive oil
- 250 g ripe mixed-colour cherry tomatoes
- 50 g watercress
- 1 tablespoon creamed horseradish
- extra virgin olive oil
- red wine vinegar
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Method
Preheat the oven to 180°C/350°F/gas 4. Peel the potatoes and slice as finely as you can, ideally 2mm thick. Pick and finely chop the rosemary and thyme. Drizzle with 2 tablespoons of olive oil and toss it all together with a pinch of sea salt and black pepper. Line a 24cm non-stick ovenproof frying pan with greaseproof paper, then rub with olive oil. Layer up the potatoes, pressing down well to compact, then cover with tin foil and bake for 1 hour 30 minutes. Remove from the oven and leave to cool. Now, evenly press down on the foil, weigh it down with plates to compress everything, and refrigerate overnight.
The next day, preheat the oven to 220°C/425°F/gas 7. Remove the tin foil, then turn the potatoes out on to a board and remove the greaseproof. With a large sharp knife, cut the potatoes into 3cm slices, turning each slice on to its side to expose the layers. Rub 1 tablespoon of oil into the pan, then put the potatoes back in on their side like a jigsaw, really pressing, packing and compacting them in to fill the pan. Cook at the bottom of the oven for 30 minutes, or until beautifully golden and crispy on the base. Meanwhile, quarter the cherry tomatoes, toss with the watercress, horseradish and 1 tablespoon each of extra virgin olive oil and red wine vinegar, then season to perfection and serve alongside the crispy potatoes.
The next day, preheat the oven to 220°C/425°F/gas 7. Remove the tin foil, then turn the potatoes out on to a board and remove the greaseproof. With a large sharp knife, cut the potatoes into 3cm slices, turning each slice on to its side to expose the layers. Rub 1 tablespoon of oil into the pan, then put the potatoes back in on their side like a jigsaw, really pressing, packing and compacting them in to fill the pan. Cook at the bottom of the oven for 30 minutes, or until beautifully golden and crispy on the base. Meanwhile, quarter the cherry tomatoes, toss with the watercress, horseradish and 1 tablespoon each of extra virgin olive oil and red wine vinegar, then season to perfection and serve alongside the crispy potatoes.
Tips
CHRISTMAS LOVE:
If you’re after Christmas dinner inspiration, this also makes a lovely alternative to traditional roasties. Simply ditch the tomato salad and you’re away - total joy.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited