The perfect side to meaty dishes

These oven roasted half-sliced potatoes are an amazing way to prepare potatoes, where you get the crispiness and texture of salted crisps, yet are able to flavour them with whatever flavour you are into that day. They are not deep fried, therefore are light and won’t leave you feeling heavy. They are in fact very light and are the perfect side dish to meats from steaks, to poultry, fish and even game.

The thin slicing of the potato without fully cutting the slice off the base, also makes them look gorgeous on the plate. Not only that, but also aids in the fast cooking of these potatoes.

When it comes to flavours; keep an open mind. Think spices, salts, herbs, aromatics…etc anything can lend you flavour, and everything added is a layer of flavour. You can even go for combinations, just be creative and follow the overall flavours of your main meal. Think that the flavours of the potatoes have to compliment and bring out the flavours of the meat dish on its side.

My best loved oven roasted potato flavourings

  • DS Pickled Organic Zaatar, Salt and black pepper.
  • DS Red Shatta, black pepper (these come out beautifully browned and have ana amazing kick to them)
  • DS Organic Dried Zaatar Mix, DS Sumac, DS Premium Organic Extra Virgin Olive Oil
  • DS Smoked Shatta, DS Premium Organic Extra Virgin Olive Oil (I like serving these next to stewed black beans or my favourite Vegan Black Bean Chilli (recipe on this link)
  • Finely chopped coriander, finely chopped green chilli, roughly chopped garlic, olive oil, salt & black pepper
  • Paprika, salt
  • Onion powder, olive oil, salt and black pepper, and finely chopped parsley
  • Tarragon, balsamic vinegar, rind of orange, olive oil
  • Rosemary, Roughly chopped garlic, olive oil, salt & black pepper
  • Soy sauce, mirin sauce, sesame oil, honey, orange juice and sesame seeds

You can experiment and come up with a million flavourings for these potatoes…



DS Premium Organic Extra Virgin Olive Oil

DS Pink Himalayan Salt

Black pepper

Adjust your oven rack to the bottom of your oven, and preheat the oven (roasting or upper heat) to 400F – 200C.

Wash the potatoes thoroughly, and scrub them with a brush to remove any dirt. Do not peel.

Towel dry, and start slicing them by using a good sharp knife, passing it through the potatoes without fully cutting through (keep the bottoms in tact). Keep going from the right to the left side making sure the slices are very thin, like crisps.

Repeat with all potatoes.

Drizzle 1 tbsp olive oil on the bottom of your baking dish, and spread it along the bottom and sides. Sprinkle with salt & black pepper, then place the sliced potatoes in one layer along the baking dish. Using a pastry brush, lightly brush the tops of the potatoes with the remaining 1 tbsp olive oil. Once done, shake the pan to coat the potatoes with the oil. Sprinkle with salt & black pepper and place in the preheated oven for 45 minutes – or until golden and cooked through – shaking and turning every 10-15 minutes in order not to burn.

Once done, remove from the oven and let stand for 5 minutes.

Transfer to serving dish, and sprinkle the tops with finely sliced chives. Serve warm alongside meaty dishes.

If you want to go for a flavoured option, just add the flavourings to the potatoes before baking and continue as in the recipe above. I would usually reserve a little bit of the flavouring to sprinkle over the finished potatoes for freshness.

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