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Inspired by Brita Britnell of Food with Feeling, this crispy potato bake has been adapted for our nöni™ 26cm Deep Baking Pan. Alternatively, make a larger batch in our 31cm Deep Baking Pan.
Thinly sliced potatoes are layered with onion, rosemary, butter and olive oil, then baked until golden and crisp on top with tender layers underneath. The depth and conductivity of our pans delivers crisp edges and an even, delicious cook throughout.
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Ingredients
- 6–8 medium russet potatoes, thinly sliced
- 1 small sweet onion, thinly sliced
- 3 tbsp butter, melted
- 2 tbsp olive oil
- 1 tsp salt
- Freshly cracked black pepper, to taste
- 1 tbsp fresh rosemary, chopped
- 3 strips cooked bacon, chopped (for topping)
- Parsley or chives, for topping
- Sour cream, to serve (optional)
Method
- Preheat oven to 190°C (375°F) and lightly grease your nöni™ 26cm Deep Baking Pan.
- Thinly slice the potatoes, keeping the slices grouped where possible for easier layering.
- Arrange the potato slices upright in the pan, tucking onion slices between the layers. Sprinkle over the rosemary.
- Mix the melted butter, olive oil, salt and pepper together. Brush about one-third over the potatoes.
- Cover tightly with foil and bake for 30 minutes.
- Remove the foil, brush with another third of the butter mixture, and bake uncovered for a further 20–25 minutes until the tops are golden and crispy.
- Brush with the remaining butter mixture, scatter the bacon over the top, and return to the oven for 5 more minutes.
- Remove from oven, top with fresh parsley or chives, and serve with sour cream if desired.
