Swedish potatoes
What type of potatoes should I choose so that the slices keep their shape and become nice and crispy?
Ingredients · Servings 2 people
- 2 potato units
- cell
- pepper
- olive oil
- 2 cloves of chopped garlic
- epices
- aromatic herbs
Method · 15 min
- Preheat the oven to 200°C (390°F). In a small bowl, mix the olive oil, chopped garlic, and your favorite spices or herbs. I like to use paprika, Espelette pepper, or sweet paprika for the spices, and thyme, herbes de Provence, marjoram, or tarragon for the herbs.
- Wash and scrub the potatoes, then dry them with a tea towel. Make shallow cuts in the potatoes, about 2 or 3 millimeters deep, without cutting all the way through. (Tip: Place the potato between two chopsticks so the knife stops against the chopsticks when making the cuts, without actually cutting the potato.)
- Place the potatoes in a baking dish. Using a brush, coat the potatoes with the oil and spice/herb mixture. With a knife, gently separate the slices to allow a little oil to penetrate.
- Season with salt and pepper. Place the potatoes in the oven for 40 minutes. Check regularly, as cooking times can vary from 35 to 45 minutes depending on the size and variety of the potato.
- During cooking, the potato slices will separate and give a very interesting aesthetic result.
It's best to use firm-fleshed potatoes like Charlotte or Amandine. These varieties hold their shape better during cooking and don't fall apart. Avoid floury potatoes (like Bintje) which tend to break and become too soft.
