sage and onion potato layer cake
A crunchy delicious potato treat
Ingredients
- 1 kg potatoes floury like Maris Piper or King Edward
- 1 teaspoon onion powder
- 1 teaspoon dried sage
- olive oil
- 25 g butter
Instructions
- Preheat your oven to 180°C.
- Peel and finely slice your potatoes to about 3mm thick using good knife skills or a kitchen gadget like a mandoline. Toss the slices in olive oil, onion powder and sage and season generously.
- Line an oven safe pan or casserole dish with baking paper and tumble the slices in. Shuffle them around so they are roughly flat and wrap with foil. Bake for an 60-90 mins until knife tender. Allow to cool to room temp and then refrigerate for at least 4 hours or overnight - this makes the potatoes stick together.
- The next day put the oven back on to 180C. Invert the cake on to a chopping board and slice into long pieces about 3 cm thick. Butter the pan generously. Wedge these slices back into the pan cut side up so you are faced with lots of layers. Bake until golden and crisp, sprinkle with Maldon salt and serve.
Video
Notes
Swap out the sage and onion for whatever you like: paprika, garlic, chilli, cumin, rosemary, thyme would all work here.