ONE
By Jamie Oliver
2 hrs
Not Too Tricky
serves 8
Recipe From
Ingredients
olive oil
1.5kg Maris Piper potatoes
½ a bunch of fresh rosemary (10g)
½ a bunch of fresh thyme (10g)
250g ripe mixed-colour cherry tomatoes
50g watercress
1 tablespoon creamed horseradish
extra virgin olive oil
red wine vinegar
Top Tip
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.
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.
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