Are you ready to take your potato slab pie game to the next level? Look no further than the Ottolenghi Test Kitchen, where they've elevated this classic comfort food with the use of exceptional ingredients and flavorful additions. In this article, we'll break down their recipe step by step, from the best potatoes to use to the perfect salsa verde to serve alongside. So roll up your sleeves and get ready to create a true masterpiece in the kitchen!
Ingredients That Will Elevate Your Potato Slab Pie and Salsa Verde
Before we dive into the nuts and bolts of the recipe, let's talk about the ingredients that really set this dish apart. For starters, the potatoes you choose make all the difference. We recommend using Yukon gold potatoes for their buttery texture and rich flavor, but any waxy potato that can hold its shape when sliced will work.
For an extra burst of flavor, the Ottolenghi Test Kitchen adds parmesan cheese and fresh rosemary to their potato slices before baking. This gives the pie a subtle but satisfying depth that you simply can't achieve with plain old potatoes. And the salsa verde? Fresh herbs like parsley, cilantro, and oregano really shine here, along with zesty capers and a touch of garlic.
The Best Potatoes to Use for Your Slab Pie
As we mentioned earlier, Yukon gold potatoes are an excellent choice for this recipe. They have a creamy texture that holds up well when sliced thin, and their golden flesh adds a beautiful color to the finished dish. If you can't find Yukon golds, look for another waxy potato like red potatoes or fingerlings.
Fresh Herbs and Spices for a Flavorful Salsa Verde
When it comes to the salsa verde, don't be afraid to experiment with different herb combinations. The Ottolenghi Test Kitchen uses a blend of parsley, cilantro, and oregano, but you could also add in some basil or mint. Capers add a briny note that balances out the herbs, while garlic gives everything a little kick. And don't forget the olive oil – it's what brings everything together!
Another ingredient that can take your potato slab pie to the next level is bacon. Adding crispy bacon bits to the top of the pie before baking will give it a smoky, savory flavor that pairs perfectly with the creamy potatoes. You can also try adding caramelized onions or roasted garlic for an extra layer of flavor.
As for the salsa verde, you can customize it to your liking by adjusting the amount of heat. If you prefer a milder salsa, use less jalapeno or omit it altogether. If you like it spicy, add more jalapeno or even some diced serrano peppers. And if you want to add a touch of sweetness, try adding a bit of honey or agave nectar.
Step-by-Step Directions for Making Potato Slab Pie and Salsa Verde
Preparing the Potatoes for Your Slab Pie
Start by preheating your oven to 400°F. Line a baking sheet with parchment paper. Peel your potatoes and slice them into ⅛-inch-thick rounds using a mandolin or sharp knife. Toss the potatoes with olive oil, salt, pepper, parmesan cheese, and chopped rosemary in a large bowl until evenly coated.
Arrange the potato slices in a single layer on the prepared baking sheet, overlapping them slightly to create a potato crust. Bake for 20 minutes, or until the potatoes are tender and starting to brown around the edges.
Assembling and Baking Your Potato Slab Pie
While the potatoes are baking, prep your filling ingredients. Sauté some thinly sliced onions until soft, then mix them with grated cheddar cheese and cooked, crumbled bacon.
Once the potatoes are done baking, spread the onion mixture evenly over the top. Use a spatula or your hands to gently press everything down into an even layer. Return the pan to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.
Making the Perfect Salsa Verde to Complement Your Dish
While the pie is baking, whip up your salsa verde. In a food processor or blender, pulse together parsley, cilantro, oregano, capers, garlic, red wine vinegar, and olive oil until everything is finely chopped and well combined. Season with salt and pepper to taste, then transfer to a small bowl.
When the potato slab pie is finished baking, let it cool for a few minutes before slicing into wedges. Serve each slice with a dollop of salsa verde and a sprinkle of fresh herbs, if desired. And there you have it – a potato slab pie that's truly elevated to new heights!
We hope you've enjoyed this recipe from the Ottolenghi Test Kitchen. With a little bit of time and patience, you can produce a potato dish that's as beautiful as it is delicious. Happy cooking!
Don't be afraid to experiment with different fillings for your potato slab pie. Try using different types of cheese, vegetables, or meats to create a unique flavor profile. You can also add herbs or spices to the potato crust for an extra burst of flavor. The possibilities are endless!
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