I once saw Rita Lobo making this recipe and decided to reproduce it in my own way. Easy to make people! It’s beautiful, aromatic and delicious to accompany grilled dishes!
It’s worth saying that if you use pink-skinned potatoes (Asterix) the result will be better, as they are drier and will be crispier. I used regular potatoes (English) and it was also delicious.
Each medium potato makes 4 discs that I stacked to make a type of “tower”, so each potato makes 1 tower like the one in the photo above.
- Preheat the oven to 200º.
- Slice the potatoes. You need to use a slicer like the one in the photo below or another instrument that allows it to be really thin. If you cut it with a knife you won’t get this thickness and it won’t be crispy.
- Grease a baking dish or ovenproof dish with plenty of olive oil and form discs with about 7 slices of potatoes, overlapping them one by one. Carefully brush more olive oil over the discs.
- Sprinkle salt, black pepper and rosemary leaves (optional).
- Put it in the oven and keep an eye on it because it bakes very quickly. The edges should be very brown, but if it gets too dark they may become bitter.
- Remove from the oven, let it cool slightly and, using a spatula, stack the discs forming a small tower.
*Rita Lobo served it with a hamburger on top and mustard sauce. I served it with grilled fish and it also went very well.
Click to vote on this post!
