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.
Prep: 20 mins | Cook: 1 hr | Total: about 1 hr 20 mins | Serves: 6 as a side
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)
Equipment
- nöni™ 26cm Deep Baking Pan, or the 31cm Deep Baking Pan for a larger batch
- Mandoline or sharp knife
- Pastry brush
- Foil
Method
1. Preheat and prepare the pan
pre-heat oven to 190°C (375°F) and lightly grease your nöni™ 26cm Deep Baking Pan.
2. Slide the potatoes
Thinly slice the potatoes, keeping the slices grouped where possible for easier layering.
3. Layer the potatoes and onion
Arrange the potato slices upright in the pan, tucking onion slices between the layers. Sprinkle over the rosemary.
4. Brush with butter
Mix the melted butter, olive oil, salt and pepper together. Brush about one-third over the potatoes.
5. Bake covered
Cover tightly with foil and bake for 30 minutes.
6. Bake uncovered until crisp
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.
7. Add the bacon
Brush with the remaining butter mixture, scatter the bacon over the top, and return to the oven for 5 more minutes.
8. Garnish and serve
Remove from oven, top with fresh parsley or chives, and serve with sour cream if desired.
Tips
- Use a mandoline for even slices. Slices around 2–3mm thick cook at the same rate, so you get tender centres and crisp edges throughout. Use the hand guard.
- Pack the slices tightly. Fit as many upright slices into the pan as you can. They shrink as they cook, and a snug fit keeps them standing.
- Choose floury potatoes. If you can't find russets, floury varieties such as Sebago or King Edward give a fluffy inside and crisp edges.
