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Blimey. It’s been ages since I last wrote.

Wait a minute, can I even say Blimey?

How about Crikey? Have I been here long enough to warrant the use of such wackadoodle colloquialisms? I realise we are in Ireland, not England (or Australia for that matter), but folks here are constantly uttering the likes of blimey, and crikey and other funny expletives that I never, EVER would have imagined spewing out of my own mouth like I do now. I also say things like GARE-EDGE (Garage) and toilet instead of bathroom (Ewwww) too.

God help me.

Lo and behold, it looks like my last post was a potato post too. Sorry. But, this is Ireland, right? Spuds are a staple. Plus, since it’s time to dig up some new season potatoes, so why not slice them up and make a pizza out of them while you’re at it? I knew you’d agree.

So, Potato.ie and Lovepotatoes.co.uk are doing a fun campaign called Potatoes: More Than A Bit On the Side, and they reached out to ask if I’d want to develop a recipe for it. Clearly, they did not realise that I am essentially the Potato Queen of Kilcolman.

It went like this…

#TastyPotatoes: Hi Imen, want to do a potato recipe for us?

Me: (3 cartwheels and a herkie later) Are you kidding, I’d love to! I love spuds!

#TastyPotatoes: Great, thanks!

Me: I’ll be perfect, I even have a whole chapter in my book dedicated to the art of potatoes, I loooove potato pancakes, lefse, latkes, potato bread……

#TastyPotatoes: Fantastic, thank you!

Me: Did I tell you how much I love potatoes?! (round-off into the splits)

#TastyPotatoes: Okay, we will be back in touch.

Me: Omg wait! potato pizza!!!

#TastyPotatoes: Talk soon.

Me: …..Roasted potatoes………colcannon…..tatties….ahhhhh (back flip, Can-Can)

Here’s what I came up with: a recipe inspired by an unforgettable pizza with a layered potato “crust” we experienced at Blue Hill at Stone Barns in New York last year that Geoffrey has been begging me to try and recreate in our kitchen ever since. We improvised on how to create the crust and you can go crazy with any combination of toppings, we love this little mash-up, and looking forward to our next experiment too.

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I hope you will love it as much as we do!

Potato Crusted Pizza with Gruyère, Carmelised Onion, Rosemary & Thyme
Serves 4-6
The potato crust is the star of this crispy, savoury pizza that is super easy to prepare, gluten-free and delicious.
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 1 (12-inch) pizza

Ingredients:
1 teaspoon salt
1 teaspoon freshly-cracked black pepper
4 tablespoons cornstarch
1 1/2 pounds waxy, round potatoes (about 4 medium), scrubbed
3 tablespoons extra-virgin olive oil, divided
40ml beef, chicken or vegetable broth
250g gruyere cheese, shredded
125g prepared caramelised onions (here’s a great technique)
Sprigs of fresh rosemary and thyme

Method
Preheat oven to 200 degrees C.

In a small bowl, stir together the salt, pepper, and cornstarch; set aside.

Using a food processor or mandoline, slice potatoes very thinly and place them in a large mixing bowl.

Sprinkle half of the cornstarch mixture over the potato slices; toss the potatoes, then sprinkle them with the remaining cornstarch mixture, and toss again.

Brush 1 tablespoon of the olive oil over a 12-inch round pizza pan or pizza stone covered with parchment paper.

Layer the potatoes, overlapping the slices in concentric circles. Sprinkle the potatoes with the broth, brush them with the remaining oil, then press the potatoes down firmly with your clean hands to compact them into a crust.

Move the oven rack to its lowest position, and bake the potato crust for 20 to 30 minutes or until edges are browned and potatoes are tender.

Remove the potato crust from the oven and spread the carmelised onions, gruyere and herbs over the potatoes.  Return the pizza to the oven for another 10 minutes, or until cheese is softened and the pizza is heated through.  Remove from the oven and cut into wedges and devour.

Slan Abhaile,

Imen

 

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6 Responses to “Potato-Crusted Pizza with Gruyère, Carmelised Onions, Rosemary & Thyme”

  1. Roisin says:

    Made this last night Imen, it was just fab! Thanks for recipe.

  2. Amrita says:

    I remember going to Wales to visit my grandparents for summer vacations, when we were in school. And your potato pizza reminds me of the endless supply of potato galettes, masala aloos, and jacket spuds we used to gorge on!!

    Thanks for your recipe.

  3. judy says:

    Hi Imen
    Delighted to see you back and we plan to try our your recipe on the weekend.
    Many thanks for all your tips on where to go when in Ireland. We ate murphy’s ice cream and stayed at the wild honey inn on the Burren. Brought home lovely hand creams with local wildflowers and also loved the quaintness of Adare’s thatched cottages…the list goes on and on.
    Slainte
    Judy

  4. Ruth Miranda says:

    Oh yes yes yes, I MUST do this soon, it’s got my name written all over it!!! Just the other day I baked my son and I a galetatta, as we called it, with some leftovers, and it had a potato crust and got me thinking of potato pizza too. SO, now I see this and it’s gotta be the universe telling me I need to bake this.
    https://bloglairdutemps.blogspot.pt/

  5. Kate says:

    This looks like an excellent way to eat more potatoes. You’ve made me want to go and dig mine up, but they’re not quite ready (it’s a bit colder climate here, and I got them in a bit late). Soon. Tap dance. Might even be worthy of a Snoopy dance.

  6. Krista says:

    This is pure comfort food right here. 🙂 Potatoes are my happy food too. And I cracked up at you taking on the local slang. I keep hearing Aussieisms slipping out of my mouth and wonder – where did that come from? 🙂

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