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Roast Potato Ring

The preparation takes a little time, but the look and taste is absolutely worth it! Give the job to one of the family members who likes to ‘play’.
Roast Potato Ring
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You Will Need:

Main Dish
  • juice from half a lemon
  • 1,5 kg large potatoes, peeled and very thinly sliced
  • 3 T (45 ml) duck fat or butter, melted
  • Ina Paarman’s Potato Spice
  • 3 T (45 ml) olive oil
Main Dish
  • juice from half a lemon
  • 1,5 kg large potatoes, peeled and very thinly sliced
  • 3 T (45 ml) duck fat or butter, melted
  • Ina Paarman’s Potato Spice
  • 3 T (45 ml) olive oil

Ina’s Tip

To keep the potato rings upright in the beginning, skewer a few slices on a toothpick to support the rest while you pack them out.

Method:

Add the lemon juice to about a litre of cold water in a mixing bowl (the lemon juice prevents the potatoes from browning). Add the peeled potatoes. Butter a 20 cm round ovenproof dish with duck fat or butter. Adjust the oven rack to the middle position. Preheat the oven to 200 °C.

Slice the potatoes thinly, do not put them back in the water again but place the slices in a dry mixing bowl. Season with Potatoe Spice, oil the sliced potatoes and toss with your hands to coat all round. Starting from the edge of a round ovenproof dish, arrange the potato slices in a spiral shape, moving inwards.

Drizzle over the melted duck fat or butter. Place in the oven and bake for 1 hour or until golden brown and cooked through.

Roast Potato Ring

The preparation takes a little time, but the look and taste is absolutely worth it! Give the job to one of the family members who likes to ‘play’.
Roast Potato Ring
  • Serves: 6
  • OCCASION: Festive season
  • Recipe Category: Vegetarian side
  • Products in this recipe:

    Potato Spice

You Will Need:

Main Dish
  • juice from half a lemon
  • 1,5 kg large potatoes, peeled and very thinly sliced
  • 3 T (45 ml) duck fat or butter, melted
  • Ina Paarman’s Potato Spice
  • 3 T (45 ml) olive oil
Ina’s Tip

To keep the potato rings upright in the beginning, skewer a few slices on a toothpick to support the rest while you pack them out.

Method:

Add the lemon juice to about a litre of cold water in a mixing bowl (the lemon juice prevents the potatoes from browning). Add the peeled potatoes. Butter a 20 cm round ovenproof dish with duck fat or butter. Adjust the oven rack to the middle position. Preheat the oven to 200 °C.

Slice the potatoes thinly, do not put them back in the water again but place the slices in a dry mixing bowl. Season with Potatoe Spice, oil the sliced potatoes and toss with your hands to coat all round. Starting from the edge of a round ovenproof dish, arrange the potato slices in a spiral shape, moving inwards.

Drizzle over the melted duck fat or butter. Place in the oven and bake for 1 hour or until golden brown and cooked through.

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