The third of my recipes in collab with Tesco’s FRESH 5 campaign helping to get us all a little more excited about fruits and veggies by helping to make them more affordable.
This last recipe is showcasing the humble spud.
It kills me that diet culture has demonised the wonderful potato, one of the simplest yet versatile ingredients that has been a staple in British cooking for years. Potatoes are a source of carbohydrate for energy, fibre (skins on), contain nearly half your recommended daily intake of vitamin C, more potassium than a banana and are a good source of other nutrients like folate, Vitamin B6, B3 and B2. Most importantly, they are delicious and should be enjoyed.
This crispy showstopper is a hybrid between hassleback and roast potatoes and I can guarantee it will leave your dinner guests in awe. Serve up with meat fish and the classic 2 veggies, or whatever it is you fancy.
Preheat the oven to 160 degrees celsius.
Wash and dry the potatoes.
Brush the sides of a large oven dish with oil.
Using a sharp knife or mandoline slicer (you can buy these fairly cheaply on amazon) cut thin slices of potato and arrange inside the dish so that the slices are upwards rather than flat like a gratin. Keep going with the potatoes until the dish is full.
Add the crushed garlic to a cup and fill with about 3 tbsps of olive oil. Drizzle this over the potatoes, then drizzle the whole thing with a bit more oil so that when it cooks everything will go golden.
Bake in the oven for roughly 45 minutes. During this time you may need to cover the dish with foil to prevent the top from burning.
Remove from the oven and sprinkle with parmesan before returning for a further 10 minutes of so until melted. Finish with a sprinkle of fresh chives or herbs of choice.
I love this dish as a showstopper for any dinner party. It goes perfectly with any kind of meat or fish and salad or veggies. Enjoy!