Desayuno

This recipe came from really wanting potatoes for dinner, and really wanting dinner soon. I figured it was probably unreasonable, but I try not to let that stop me. Now, I am a fan of the potato, from latkes to shepherds pie. It’s one of my favorite foods, and this recipe has become one of my favorite preparations of potatoes. There is only one downside to this recipe: the potatoes are sliced thin, and cooked in a single layer on a rack, which means that you need a lot of surface area to make enough for multiple people. A half sheet pan with a cooling rack set inside will hold enough for two people.

Ingredients

• 3 large potatoes
• 3tbsp olive oil
• Salt
• Raz el Hanout (Or cumin and pepper. Or curry. Or just salt.)

Set your oven to broil to let it heat up. Lightly brush a wire rack with oil and place it in a half sheet pan to catch drips.

The hardest part is slicing the potatoes. They need to be between 1/8 and 1/16 of an inch thick (2-3mm), and they should be sliced parallel to the largest cross section. If you have a mandolin you can use that of course, otherwise you will need to show off that fancy knife control.

Use a brush to lightly coat each of the potato slices with olive oil. Sprinkle with salt and raz el hanout. Broil until golden brown and starting to bubble up. Flip over and broil until done on the other side too.

That’s it! It’s not a complicated recipe, but it is excellent.

Posted by Tom