A simple yet astonishing dish of baked potatoes prepared by Aliki Kantikou from an old family recipe. It yields flavorful, crisp potatoes, depending on how thinly the potatoes are sliced.

Potatoes Aliki

A simple yet astonishing dish of baked potatoes prepared by Aliki Kantikou from an old family recipe. It yields flavorful, crisp potatoes, depending on how thinly the potatoes are sliced.

This recipe entered Keepers after a memorable evening on the rooftop terrace at No. 8 Calle Regueros, Apartment 4C, in Madrid. There was an amazing beef tenderloin, grilled by Dan and sourced from the preferred purveyor of beef to the ten (and counting) Tierra Burrito Bars in Greater Madrid, accompanied by a capresi salad and a simple yet astonishing dish of baked potatoes prepared by Aliki. It’s a family recipe that yields flavorful, crisp potatoes, the crispness depending on how thinly the potatoes are sliced.

Have ready:

1.5 kg (ca. 3½ pounds) potatoes, peeled or not, thinly sliced
2/3 cup olive oil
Juice of two oranges (with zest if preferred)
Juice of 1 large lemon (with zest if preferred)
1 1/2 tbs. strong mustard
1 1/2 tbs. strong oregano or thyme
Salt and pepper to taste
Water to cover the potatoes about 3/4 of the way

Preheat oven to 350°F.

Mix all ingredients together and spread out in a large shallow pan.

Bake for two hours, stirring a few times so that the potatoes bake evenly. Add a little water if necessary.