Recipe for a 28 cm square dish


  • Approx. 500g red skin potatoes 
  • Approx. 500g sweet potatoes 
  • Approx. 500g purple potatoes 
  • Fresh chilli, to taste
  • 2 sprigs thyme
  • 5 sage leaves
  • 5 bay leaves
  • Oil, to taste
  • 1 shallot
  • Salt and pepper, to taste


To prepare the rainbow potatoes, peel and rinse under running water, before drying thoroughly. Using a mandoline slicer or a sharp knife, cut the potatoes into thin slices (I used the SMEG stand mixer accessory, on the medium setting). Brush a baking dish with oil. Place the slices in the baking dish in vertical rows, alternating the purple potatoes with the red and sweet potatoes. I recommend taking around a dozen slices at a time, lining them up in a row and then placing them in the dish. Cut the shallots into thin slices and position in the empty spaces between the potatoes. Add a few bay leaves between the potatoes. 

Chop a little chilli (discard the seeds) along with the sprigs of thyme and the sage leaves, and sprinkle the potatoes with the mixture. Drizzle with a little oil and bake at 200 °C for around 60 minutes. Cover with aluminium foil for the first half hour of cooking. When cooked, add salt and pepper. 

Remember to salt the potatoes towards the end of cooking, to keep them nice and crisp.


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