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Crispy paper potatoes

Crispy paper potatoes


Soft on the bottom and crisp on the top – these crispy paper potatoes make a great vegan alternative to potato gratin

  • Feeds 4 Feeds 4
  • Ready in 1 hour 30 minutes

Each serving contains

  • Energy
    1851kj 441kcal
  • Fat
    High 26%
  • Saturates
    Low 13%
  • Sugar
    Low 3%
  • Salt
    Low 1%

% of adult’s reference intake | Carbohydrates per serving : 61g

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Big Bag Option


  • 1.5kg Co-op British Maris Piper potatoes, peeled
  • 5 tbsp Co-op olive oil, plus extra for greasing
  • 4 tbsp thyme leaves
  • 4 garlic cloves, thinly sliced


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Cut the potatoes into 1-2mm thick slices. Pat dry and cover with a clean tea towel as you continue to slice
  3. In a large bowl, mix 4 tbsp of the oil with the thyme, garlic and seasoning, then tip in the potato slices and toss well to coat
  4. Grease an 18cm-diameter round ovenproof dish
  5. Tightly pack in the potato slices so they stick up vertically
  6. Make sure any garlic slices are pushed down well in between the potatoes
  7. Cook for 30 mins, then remove from the oven and drizzle over the remaining oil
  8. Cook for 30-40 mins more, or until the potatoes are crisp on top and soft in the middle. Serve immediately

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