Potatoes: more than a bit on the side.
The thinly sliced potato is crisp and browned on top but also soft inside, delicately flavoured with mixer herbs and garlic. It works wonderfully as part of a roast dinner, as a healthier alternative to the traditional dauphinoise potatoes or just as a yummy addition to a typical weeknight meal to make things more interesting.
Potatoes are such a flexible, simple and nutritious food that can be used in so many ways. They're packed full of fibre and potassium, plus they're naturally free of saturated fats and salt. Best of all they hardy cost anything and are easy to store. For more potato info and potato recipes visit Potatoes: More than a bit on the side www.lovepotatoes.co.uk for Great Britain or Potatoes: More than a bit on the side http://www.potato.ie/ for Ireland
Serves 4 people
15 minutes prep, 30-40 minutes cooking time
You will need:
500g white potatoes
75ml (5 tbsps) extra virgin olive oil
1 tbsp water
2 large cloves of garlic
2 tbsps mixed herbs
Salt and pepper
¼ tsp Dijon mustard
¼ cup nutritional yeast (optional)
Firstly preheat your oven to 200C, then wash and peel your potatoes. Cut them into even slices that are about ½ cm thick. Lay them flat on the bottom of the tray, stacking the slices on top of each other and keeping the layers as flat and even across the tray as possible.
Place the garlic, olive oil, water, herbs, salt/pepper, mustard and nutritional yeast in a blender/food processor until it makes a smooth paste. Pour this over the potato layers, spreading it over evenly.
Place the tray in the oven and bake for 30-40 minutes or until the potatoes are soft when a knife is inserted.
Serve with a side of your choice of veggies and your choice of protein, whether that be something seasonal like a nut roast or simply a veggie burger