Set the oven at 200C/gasoline mark 6. Scrub 400g of potatoes completely, then slice them thinly – the thickness of a £1 coin could be about proper.
Take away the leaves from 3 or 4 bushy sprigs of rosemary (you want a few tbsp) and chop finely.
Put the slices of potato right into a mixing bowl and add 4 tbsp of olive oil, salt, black pepper and the chopped rosemary leaves. Toss the potatoes to coat them evenly with the oil and seasoning.
On a nonstick baking sheet, place the potato slices in a single layer, barely overlapping right here and there. Make sure that the floor of the potatoes is roofed with a bit oil, then bake for about 25-Half-hour till pale gold and evenly crisp right here and there. Roughly chop the fronds from a few sprigs of dill or fennel.
Take away the baking sheet from the oven, then divide the potatoes between 2 shallow bowls or plates. Scatter with a few tsp of drained capers.
Place 2 rollmop herrings on every, trickling a bit of the rollmop juices over the potatoes. Scatter the chopped dill over and eat whereas the potatoes are nonetheless sizzling and crisp. Serves 2. Prepared in 45 minutes
Ideally, the cooked potatoes can be crisp in elements and softer in others.
That is additionally a great way to make use of smoked mackerel, breaking it into giant, juicy items on high of the potatoes, as an alternative of the rollmop herrings.
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