Crispy Potato Tian

Layered with Potato love.

Except for rice, people consume potatoes more than any other food in the world.  We eat it with everything. In one form or another, we all enjoy a well prepared potato for any occasion.  We eat baked potatoes with steak for Sunday dinner, we enjoy French fries with a hamburger for lunch and we snack on potato chips when we watch the big game!

But, have you ever tried a Potato Tian?  Layer into your menu this amazing display of thinly sliced potatoes.  This item goes well with any heavy appetizer arrangement.  The position of these thinly sliced potatoes give your guests a sense of healthiness, while still enjoying a few carbs on their plate.

It is the classiest of potato arrangements.





4 LBS. Russet potatoes (or you can mix with red potatoes like I did with this recipe while trying to experiment and mostly having fun with the recipe)

2 shallots

Fresh thyme

Arbosana Bari’s Olive Oil (EVOO)

1 tablespoon smoke paprika

Salt and pepper to taste 



Step 1: Prepare Potatoes

·        Preheat oven 375 degrees

·        Wash the potatoes, I like to keep the skin on but if you prefer you can peel the potatoes.

·        Using a mandolin slice the potatoes very thin, wash them again and dry them with paper towel.

Step 2: Arrange Potatoes

·        Drizzle a large Iron skillet with olive oil

·        Arrange the potatoes slices standing up in the skillet making sure the slices are as tight as possible one after the other.

·        Sprinkle with plenty salt and pepper

·        Sprinkle with the smoke paprika and drizzle with 3 tablespoons of Olive Oil

·        Add the slice shallots in between the potatoes slices.

Step 3: Bake Potatoes

·        Cover with aluminum paper and bake for 1 hour

·        Then, uncover add the fresh thyme springs

·        Then, bake for 30 minutes to give a nice golden crispy top to the potatoes slices.


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