Finely sliced potatoes, rosemary, thyme and horseradish
This recipe is from Jamie Oliver's Christmas Cookbook. You need to take a bit of pride and time but it’s extra special for Christmas. A great accompaniment for any meat dish but would also work well with cold meats, cheese and salads or tapas I think.
Serves 8-10 as a side
Oven: 180 C.
Pan: 26 cm nonstick oven proof frying pan or ceramic dish
1.6kg Maris piper potatoes
½ a bunch fresh rosemary
½ a bunch fresh thyme
100g unsalted butter
1 grated horseradish root or 2 tsps from a jar.
1. Peel the potatoes and finely slice (use a mandolin and be careful of fingers – I use a tea towel to protect mine).
2. Pick the rosemary and thyme leaves and chop finely.
3. Melt the butter in a pan and brush the pan with it (be generous).
4. Arrange the potato slices, slightly overlapping to cover the base.
5. Brush with butter and sprinkle over the herbs, horseraddish and salt and pepper.
6. Repeat the layers until all of the potatoe is used up, finishing with just a coat of butter.
7. Place on the hob and cook over a medium heat to crisp up the base for about 10 minutes. Jiggle the pan now and then.
8. Place in the oven for 30 minutes
9. Remove and use the base of a saucepan or a lid to press the potatoes down, then return to the oven for 20-30 minutes until cooked through.
10. When cooked, slide or bang upside down onto a board or platter.
