Roast Potato Ring

Roast Potato Ring

The preparation takes a little time, but the look and taste is absolutely worth it! Give the job to one of the family members who likes to ‘play’.

You will need:
  • juice from half a lemon
  • 1.5 kg large potatoes, peeled and very thinly
  • 3 T (45 ml) duck fat or butter, melted
  • Ina Paarman’s Potato Spice
  • 3 T (45 ml) olive oil

Add the lemon juice to about a litre of cold water in a mixing bowl (the lemon juice prevents the potatoes from browning). Add the peeled potatoes. Butter a 20 cm ovenproof dish with duck fat or butter. Adjust the oven rack to the middle position. Preheat the oven to 200°C. Slice the potatoes thinly, do not put them back in the water again but place the slices in a dry mixing bowl. Season with Potatoe Spice, oil the sliced potatoes and toss with your hands to coat all round. Starting from the edge of a round ovenproof dish, arrange the potato slices in a spiral shape, moving inwards. Drizzle over the melted duck fat or butter. Place in oven and bake for 1 hour or until golden brown and cooked through.


To keep the potatoes upright in the beginning, skewer a few slices on a toothpick to support the rest while you pack them out.

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