Venetian potatoes

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Preparation info
  • Serves:

    4

    • Difficulty

      Easy

    • Ready in

      1 hr 15

Appears in
Lucy's Food: Minimum Effort, Maximum Impact!

By Lucy Cufflin

Published 2013

  • About

Partly slicing these potatoes allows them to fan out when cooking, making them really pretty on the plate. Because they are not smothered in a sauce or highly seasoned they are a perfect accompaniment to robustly flavoured meat dishes. Looking for a name, Lucy and I plumped for ‘Venetian’ because they reminded us of Venetian blinds!

Ingredients

  • 4 large or 8 medium potatoes
  • 4 tablespoons olive or sunflower oil

Method

  1. Wash the potatoes, but leave the skins on. Slice a very thin piece off the long side of each potato so they can sit upright in a roasting tin without rolling over.
  2. With the flat edge on a chopping board, carefully cut slices vertically down through the potato towards the chopping board but NOT right through (see tips