Super crispy and fluffy potato slices, roasted in fresh herbs, garlic and lemon. Yum! This delicious roast potato swirl is a fun alternative to the classic roastie.
- We recommend using a floury potato (one that contains a higher amount of starch), such as Maris Piper, King Edward or Yukon Gold.
- Using a mandolin will save lots of time, but you could simply use a sharp knife. If you use the latter, it’s important to keep the potato slices submerged in cold water as you go – otherwise they will oxidise due to the starch and begin to discolour. Just be sure to then pat them dry with a clean kitchen towel before adding them back to the bowl.
- 2 sprigs of fresh thyme, leaves chopped
- 2 sprigs of fresh rosemary, leaves chopped
- 4 garlic cloves, peeled + chopped
- 1.8kg potatoes, we use Maris Piper
- 1 lemon, juice + zest
- olive oil
- salt + pepper
- Preheat the oven to 180°C fan / 400°F. Next prepare the herbs and garlic, then leave to one side.
- Peel, then thinly slice the potatoes approx 3mm (0.1”) thick and transfer to a large mixing bowl. We use a mandolin to speed up this process. If you don’t have a mandolin, simply use a sharp knife and transfer the sliced potato to a large bowl of cold water as you go so they don’t discolour, then drain, pat the slices dry and add them back to the bowl.
- To the bowl, add the thyme, rosemary, garlic, the juice and zest from the lemon, 4 tablespoons of olive oil and generous pinches of salt and pepper. Then mix until the slices are coated.
- Lightly grease a round oven-proof dish or pan approx. 26cm (10”) with olive oil. Stack the slices of potato upright in the dish to create a swirl. Then pour any remaining ingredients from the bowl over the slices of potato.
- Roast for 70-80 minutes or until crispy and golden, and cooked through. Depending on your oven temperature and how thin you sliced your potatoes, you might need to roast for another 20-30 minutes until the potato is cooked. If the potatoes begin to brown too quickly, simply cover with a sheet of baking paper. Sprinkle over some extra salt to serve.
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Made these potato swirls. Followed the recipe to the letter and they simply took much much longer to cook. I took them out at 60 mins and they were still raw. I left them in for another 30 mins and still needed longer. I think 2 hrs is a better length of time. They tasted lovely though and I will make them again, just giving them 2 hrs .
Hey Auntie. Thanks for the feedback! Ours definitely only took 70-80 minutes (we tested this a few times to be sure because we wanted to be exact with our timings!). But oven temperatures can vary – and it also depends just how thin you’re able to slice the potatoes. We’ve added an extra note in the method that the potato might take longer just in case.