Vertical Potatoes

So I love Boulangere potatoes but unless they’re properly cooked on a low heat over a long period, often struggle to judge the timings and get them properly and evenly cooked through.  This alternative address potato cooking from a different perspective, literally!  By stacking the slices up on their sides, not only do you get something which is visually quite unusual and a talking point for the dining table, but each slice has a nice crispy edge and the stock can easily penetrate to cook the potatoes well

This recipe is much easier to prep if you have a mandolin to finely slice your potatoes

Serves 6


  • 3 Tbsp Olive Oil
  • 2-3 Sprigs of fresh Rosemary, finely chopped
  • 1 Bulb Garlic, pealed & sliced
  • Sea Salt
  • plenty of Black Pepper
  • 1.5Kg Potatoes, peeled, finely and evenly sliced
  • 300ml Vegetable Stock
  • Grated Parmesan to top (optional)


  • On a large bowl mix the oil, rosemary, garlic salt & pepper
  • Add slices of potatoes, a handful at a time and mix well to cover in the seasoned oil
  • Continue until all potatoes have been added and evenly coated
  • In a shallow ceramic dish, stack the potatoes on their edges, packing quite tightly to keep the slices upright
  • Carefully pour the stock around the edge of the dish & cover in a sheet of foil
  • Bake for 30-40 minutes at 160oC Fan, but which time the potatoes should be evenly cooked
  • Remove the foil and top with the parmesan if using.  Return to the oven to brown off the potatoes and melt the cheese – another 15-20 minutes


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