Ottolenghi Potato Slab Pie with Salsa Verde

How the Ottolenghi Test Kitchen Makes Potato Slab Pie

Potato Slab Pie with Salsa Verde is a signature creation from the Ottolenghi Test Kitchen, blending rustic comfort with Mediterranean zest. This substantial, crowd-pleasing pie layers wafer-thin potatoes with a combination of cheeses, fresh herbs, and olives, encased in buttery puff pastry. The result is a golden, flaky slab, cut into squares and paired with a punchy, tangy salsa verde.

Why This Pie Stands Out

This is not just a potato pie—it’s a sophisticated take that merges the creamy depth of dauphinoise, the heartiness of a quiche, and the satisfying crunch of pastry. Ottolenghi’s addition of herbs, Gruyère and feta cheese, and the distinctive flavors of olives and green onions result in a layered dish rich with texture and taste. The accompanying salsa verde is more than a sauce; it’s an essential element that brightens every bite with herbal freshness and subtle acidity.

Ingredients

This recipe is composed of two main parts: the Potato Slab Pie and the Salsa Verde.

• Puff pastry: All-butter, pre-rolled sheets—crispy and decadent
• Cheeses: Gruyère for melt and nutty flavor, Greek feta for tang and richness
• Olives: Green, pitted, for salty pops within the filling
• Green onions: Offering aromatic bite, thinly sliced
• Fresh herbs: Parsley and mint, finely chopped for color and brightness
• Potatoes: Yukon Gold or King Edward, thinly sliced on a mandolin for even cooking
• Eggs, heavy cream, crème fraîche: For custardy richness throughout
• Sesame seeds: For a toasty finish atop the pastry
• Salt and pepper for seasoning

For full quantities, see the recipe card below.

For the Salsa Verde:

• Mint, basil, and parsley: Roughly chopped for a complex herbal base
• Green olives: Torn for briny salinity
• Garlic and anchovies: Adding umami punch
• Apple cider vinegar: Providing a tangy lift
• Olive oil: To bind and carry the flavors

Step-by-Step Instructions

1. Preheat and Prepare:
   • Heat your oven and insert a large baking sheet to warm up.
   • Line a Swiss roll tin with parchment paper, ensuring it overhangs the sides for easy removal after baking.
2. Lay the Pastry Base:
   • Take one sheet of pre-rolled puff pastry and trim or roll if needed to fit the tin with overhang on all sides.
   • Gently press the pastry into the base and up the sides, refrigerate while making the filling.
3. Prepare the Filling:
   • In a large bowl, combine the grated Gruyère, crumbled feta, chopped olives, green onions, parsley, and mint.
   • Add the thinly sliced potatoes, separating slices as you go to ensure even distribution. Season well with salt and pepper.
   • Mix together the eggs, extra yolk, heavy cream, and crème fraîche. Pour this over the potato mixture, tossing gently to coat.
4. Assemble the Pie:
   • Fill the pastry-lined tin with the potato-cheese mixture, pressing down to compact.
   • Unroll the second pastry sheet and lay over the top. Tuck it between the potatoes and pastry sides. Brush with egg wash.
   • Fold and seal the edges, then brush again and sprinkle with sesame seeds.
   • Score the top in diagonal lines to allow steam to escape and to create a decorative finish.
5. Bake the Pie:
   • Set the tin atop the hot baking sheet in the oven and bake until golden and cooked through (about one hour, rotating midway).
   • If browning occurs too quickly, lower the temperature partway through.
   • Cool in-tin on a rack for about an hour, then use the paper overhang to gently lift the pie out.
   • Allow to cool completely before cutting into 20 squares.
6. Make the Salsa Verde:
   • Pulse all herbs, olives, garlic, anchovies, vinegar, and half the olive oil in a food processor until a coarse paste forms.
   • Stir in the remaining oil and season with pepper as needed.
   • Spoon into a serving bowl and refrigerate to let flavors meld.

Tips for Best Results

• Thin Potato Slices: Use a mandolin for uniform thinness. Thicker slices may remain undercooked while the top is golden.
• Pastry Crispness: Check the pie’s bottom to ensure it’s cooked and not soggy, not just the top color.
• Cooling Is Critical: Allow the pie to cool and set fully for easy slicing and to develop flavor complexity.
• Salsa Verde Versatility: This sauce keeps for up to 2 days and pairs with grilled meats, beans, or even spread on sandwiches.

Serving and Storage Suggestions

• Serve warm or at room temperature with plenty of salsa verde.
• Perfect for picnics, potlucks, or casual gatherings.
• Refrigerate leftovers wrapped or in an airtight container; reheat in a low oven for best texture.
• Salsa verde can be stored chilled for up to two days.

Ingredient Table

What Sets Ottolenghi’s Version Apart?

Whereas many potato pies lean heavily on cream and cheese, Ottolenghi invigorates the classic with herbs and tangy salsa verde. The medley of spring onions, herbs, and olives ensures the filling tastes bright, not heavy. The salsa verde—packed with basil, mint, anchovy, and green olive—delivers a salty, punchy finish that makes every bite irresistible. This recipe is adaptable and forgiving, inviting both tradition and experimentation for home cooks.

Make-Ahead, Storage & Versatility

• Make-Ahead: Pie can be fully baked, cooled, wrapped, and refrigerated a day in advance. The flavors improve as it sits!
• Salsa Verde: Make up to 2 days ahead; keep chilled in an airtight container.
• Leftovers: Delicious cold or gently reheated in a moderate oven to restore flakiness.
• Repurpose Salsa: Use on grilled steak, tofu, vegetables, in bean salads, or as a spread.

FAQs

Extra Tips and Variations

• Add greens: Stir in a handful of chopped spinach or kale to the filling for a boost of color and nutrition.
• Make miniature pies: Use muffin tins for bite-sized servings, perfect for picnics or parties.
• Spice it up: Add red pepper flakes or a pinch of nutmeg to the cream mixture for subtle warmth.

Conclusion: Comfort, Style, and Fresh Flavors

Ottolenghi’s Potato Slab Pie with Salsa Verde is a modern comfort food classic—one that combines golden crisp pastry, lush cheesy potatoes, and a sassy green salsa into a shareable dish that suits every season. Whether served hot or cold, for lunch, dinner, or picnics, this is a showstopping vegetarian centerpiece that’s as good in the hand as on the table.