Herbed Roast Potato Swirl
Ingredients
- 2 sprigs fresh thyme, leaves chopped
- 2 sprigs fresh rosemary, leaves chopped
- 4 garlic cloves, peeled and chopped
- 1.8 kg Maris Piper potatoes
- 1 lemon, juice and zest
- 4 tablespoons olive oil
- Generous pinches of salt and pepper
Preparation
Preheat the oven to 180°C fan / 400°F and prepare the herbs and garlic by chopping them, then set aside.
Peel the potatoes, then thinly slice them approximately 3mm thick and transfer to a large mixing bowl; if not using a mandolin, place slices in cold water to prevent discoloration, then drain, pat dry, and return to the bowl.
Add the thyme, rosemary, garlic, lemon juice and zest, 4 tablespoons of olive oil, and generous pinches of salt and pepper to the bowl, then mix until the potato slices are evenly coated.
Lightly grease a 26cm round oven-proof dish with olive oil, stack the potato slices upright to create a swirl pattern, and pour any remaining mixture from the bowl over the top.
Roast in the preheated oven for 70-80 minutes or until crispy, golden, and cooked through; adjust time based on oven and slice thickness, and cover with baking paper or foil if browning too quickly, then sprinkle with extra salt before serving.
