Side Dish and Accompaniment

Roast crispy potato slices

Ingredients:

-        4 big size potatoes preferably Desiree or any waxy potatoes 

-        Big pot of water

-        A stalk or few mint leaves

-        Olive oil or rendered duck fat

-        Flaky or fine sea salt

Method:

1.      Preheat the oven to 200C or 390F. 190C or 370F for a convection oven.

2.      Brush and wash off all the soil stick to the skin of the potatoes, put them into a large pot of water with few mint leaves.  Cooked them till you put in a skewer through and find there is some resistance from the centre but still able to put through.

3.      Drain the potatoes and rinse them in cold water for 1 minute and let them cool down. When the potatoes are cool to touch, peel the skin off and cut them into ½ cm or 1/8 inch thick slices.

4.      Layer the potato slices into a baking dish, slightly overlapping the slices. Sprinkle flaky or fine sea salt on top of the potatoes and then the olive oil or rendered duck fat evenly on each piece. Quantity of salt and olive oil is up to individual, however, the more oil you put, the crispier the potatoes.

5.      Roast the potatoes for 35 – 40 minutes or till the edges of the potatoes turn crispy and brown.  You can enhance the dish with herbs or cheese. If so, you could consider putting the potatoes back into the oven for a short while to let cheese melt.