These are incredibly easy to cook and, although not particularly Swedish, they go well with many dishes. They also have the advantage of not needing much attention once they go in the oven, so they have been included on this site. John Duxbury
• For a more rustic appearance, leave the skins on.
• If you need to keep the potatoes warm, try and avoid covering them as the steam will make them go a bit soggy.
• Scatter some herbs over the potatoes before putting them in the oven. Thyme, rosemary or dried oregano all work well.
• Allow for 10% wastage! I usually find that some end up over-cooked and I simply discard them.
|300 g||(10 oz)||potatoes|
|salt and freshly ground black pepper|
1. Preheat the oven to 220°C (425°F, gas 7, fan 180°C).
2. Brush a large roasting tray generously with oil.
3. Peel the potatoes (unless you prefer them with skins on). Cut them into slices about 2 mm (1/8”) thin, but take care to avoid very thin slices as they will tend to burn. Rinse the slices and then dry them with kitchen paper.
4. Place the potatoes on the roasting tray in a single layer. Brush the slices with oil and then season well. Bake for about 30 minutes until crisp and golden. After about 20 minutes, keep a close eye on them, as the cooking time depends on the thickness of the slices and your oven.
5. Pat the slices dry with a paper towel before serving.
They look nice stacked: simply thread the potato slices on to a cocktail stick.
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