Roasted leaf potatoes with rosemary is a simple and delicious dairy-free (no cream, no cheese) casserole. Makes a great addition to any holiday table. Naturally vegan.
Place the sliced potatoes in a large bowl. Using your hands, toss with olive oil, salt flakes, black pepper and chopped rosemary until evenly coated.
Arrange the potatoes, in rows, upright, from left to right, in a casserole dish (2 litre) until full (see photo above). Do not push together to firmly pack the slices together; they shouldn’t be overcrowded.
TIP: you will want to work quite fast, as the potatoes release water after being salted. Discard any of the excess liquid in the bowl.
Brush the top of the potatoes with a little more olive oil and sprinkle with an extra pinch of salt and grind of pepper.
Bake for 1 hour, or until the potatoes are golden and crispy.
Before serving, garnish with extra salt and a generous sprinkle of freshly chopped rosemary.
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