Roast Potato Swirl

Method

1. Preheat the oven to 180°C fan / 400°F. Next prepare the herbs and garlic, then leave to one side.
2. 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.
3. 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.
4. 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.
5. Roast for 70-80 minutes or until crispy and golden, and the slices of potato are cooked through in the middle. Depending on your oven (temperatures can vary) 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 or foil to prevent them burning. Sprinkle over some extra salt to serve.