Day 28 ‘Get Your Jelly On’: Roasted potato pyramid and rocket salad

Roasted potato pyramid and rocket salad

Roasted potato pyramid and rocket salad

This post is part of  the Royal Selangor Jellyriffic Competition where ten bloggers from around the world compete by posting recipes each day for 30 days in the month of October 2011 to raise awareness and support for breast cancer. *


Follow our progress and download our recipes in the “Cuisines of the World” by clicking the image below:


Breast cancer awareness and support

This video was specially created by ChopinandMysaucepan to spread the awareness of breast cancer and as a prayer for women who are affected by this illness.


The English love their soggy chips with vinegar, the French love their shoestring fries. We all love munching on crispy chips while watching TV. One of my favourites is a creamy mashed potato with loads of butter, milk, olive oil and some sea salt. Yes I know, a bit decadent but just so good with a hearty roast in winter.

In our Cuisines of the World journey, we have struggled a little in trying to come up with the three courses that is quintessentially English but here it is, our last of the 3-course meal that makes up Great Britain.

I have thought about their soggy chips and came up with something in between. Baking potato slices in stacks of ten is a much healthier way than deep-frying. At the end, you don’t lose any flavour at all.

This recipe gives you beautiful crispy flavours on the edges and at the same time, soft and creamy centre on every slice of the potato!

Day 28: Entree – Roasted potato pyramid and rocket salad

Mandolin potato sliced sprinkled with dried herbs, salt, black pepper and drizzled with extra virgin olive oil

Layers of flavours ~ Mandolined potato slices sprinkled with dried herbs, salt, black pepper and drizzled with EVOO

I’m not a big fan of French fries because it is deep-fried. On the other hand, I love a hearty and decadent mashed potato in winter. Again, I find that cooking with potatoes can be as simple or as complex as you like.

Because it is usually an ingredient to complement a main course, I have put the potato on centre stage with the complementary rocket salad and cherry tomatoes on the side. The humble potato is an entree on its own in this recipe.

Potato Royal Selangor jelly mould

Look for potato shapes that are similar to the Royal Selangor jelly mould

For this recipe, try to choose potatoes which have a pyramid shape that is similar to the Royal Selangor jelly mould.

Then using a mandoline, slice the potatoes from the base according to the shape of the mould so that you have a stack of slices which would fit the shape of the mould easily after it has been roasted.

Slicing potatoes with mandolin

Slice potatoes with mandoline according to the shape of the jelly mould

There are so many varieties of potato and for this recipe, I have simply used larger ones for easy moulding.

Sliced potatoes

Sliced potatoes using mandoline

Sliced potatoes

Sliced potatoes using mandoline

We have used Redisland extra virgin olive oil to season the potato slices with a pinch of dried herbs, salt and freshly cracked black pepper.

Redisland Extra Virgin Olive Oil

Redisland Extra Virgin Olive Oil

I would be happy with this recipe either in summer or winter. In summer, it is refreshing even on its own or paired with a pan-seared fish recipe.

In winter, this dish would be great with a red-meat roast or even roast chicken.

Mouthful of flavours

Mouthful of flavours

The rocket leaves and cherry tomatoes are simply gorgeous with each slice of roasted potato.

We really enjoyed this dish because the roasted potato slices are crispy on the edges and tender in the centre.

Roasted potato pyramid and rocket salad

Roasted potato pyramid and rocket salad

Roasted potato pyramid and rocket salad

Roasted potato pyramid and rocket salad

So dear readers …

What is your favourite potato food? (You have as many votes as you like)

View Results

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Roasted potato pyramid and rocket salad

Roasted potato pyramid and rocket salad

*Note to readers: You can support and help raise the awareness of breast cancer by the following ways:

  • Share our recipes with family and friends on Facebook or Twitter.
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  • Follow chopinandmysaucepan on Twitter.
  • Suggest to us any recipe, jelly or otherwise that you may like us to cook using the mould. Recipes do not necessarily need to incorporate gelatin and participants are encouraged to be as creative as possible. We need all the help we can get and would welcome any creative ideas and recipes from our readers.
  • Purchase a jelly mould from Royal Selangor. Remember, all sales proceeds will go towards improving the lives of women affected by breast cancer.

Win an Olympus  VG-110 camera

To encourage readers to support the cause for breast cancer awareness, we will give away an Olympus VG-110 camera to one lucky reader.

All you have to do over the next thirty days is to provide your comments, feedback, suggestions or any recipes and you will be in the running to receive this camera. This prize is open to any and all readers.

If you enjoy our daily posts throughout October 2011, do consider helping the cause for breast cancer by participating in any or all the the ways mentioned above.

We wish you good health and happy cooking!

Chopinand & Mysaucepan


Note: ChopinandMysaucepan used complimentary Extra Virgin Olive Oil from Redisland for this particular recipe.

Check out Redisland’s product range, recipes and olive oils by visiting their

Redisland Australia Limited
31 Lakewood Boulevard
Braeside, Victoria 3195

Australian Customer service line: 1300 765 901
Tel: +61 3 8587 1400

For more information about how you can contribute, volunteer or support the cause to prevent breast cancer, please visit the National Breast Cancer foundation website:

National Breast Cancer Foundation
Level 9, 50 Pitt street

Sydney, New South Wales 2000
General enquiries within Australia: 1300 708 763
Pink Ribbon Campaign enquiries: 1300 803 551

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19 Responses to Day 28 ‘Get Your Jelly On’: Roasted potato pyramid and rocket salad

  1. Ann says:

    Holy cow! Those are AMAZING! I LOVE potatoes in all their forms….and I wanted more than one vote!

    ….speaking of wanting more than one…I’d like more than one of these! Really, really stunning! Sorry it took me so long to post – I don’t get on the computer until the evening so I can spend the day with hubby!

    This one is AWESOME!

  2. Those potatoes look so glisteningly good! 😀

  3. Yum! It’s like a Hasselback but in a stack.

  4. Sissi says:

    So this is the famous “fanning out” recipe! If only I had half of your presentation and photography skills… Your pyramid looks luscious and so perfect!
    I see you have a Swiss brand mandolin I appreciate a lot :-)

  5. heidi says:

    I agree with Ann- I wanted to vote for all of the above!
    I know you don’t eat a lot of carbs- but you sure know how to fix them!
    I love that the top of your pyramid was a potato skin.
    Now I want a baked potato skin with bacon and sour cream for lunch!

  6. Winston says:

    I love roasted slice potatoes!!! This is simple yet truly beautiful. I need to get myself a mandoline so I can make this too! =D

  7. Simple yet elegant! Another winner. I’m sure I’d have this gobbled up lickitiy split!

  8. Simple dish yet presentation makes a huge difference. I love potatoes thanks to my dad’s gene (I wish it isn’t my favorite considering how much I gained because of potatoes). It was so hard to choose just one choice! I should use slicer to roast potatoes next time. I have one, but I just slice with my own knife. Silly me – all different sizes…hahaa.

  9. Carolyn Jung says:

    It’s so amazing to see how something as mundane as a potato can get a whole different look with a presentation like that. The humble potato gets so trendy. 😉

  10. I really love the functionality and detail of your blog, as well as the creativity that you obviously have in great dollops.

    The ‘print’ function for the recipes and the detailed photographs of stages in preparation are so useful for this ordinary home cook.

    I can see myself using this lovely potato recipe as a feature on it’s own, as you do with a some lovely salad leaves and herbs.

    I’m glad that I discovered your blog.

  11. This looks amazing! I would love to vote for this if it is allowed :)

  12. Beautiful! I like the finished presentation.

  13. ooooh this one completely steals my heart :) fantastic!! & I just love chips with vinegar – best :)
    Heidi xo

  14. You can pretty much put a potato any which way and Im happy. These look so fab! Perfect with some antipasto :) I miss potatos :( cant wait to devour them after the wedding haha

    • Chopinand says:

      Hi Nic,

      Didn’t know you and Stud are heading down the aisle! Congrats and wishing you both the very best!!

  15. whoah!!!!!!!!!! that’s one creative potato stash! This is really cool! I am going to borrow this idea next time I cook. Say good bye to boring roasted potatoes.

    • Chopinand says:

      Dear Shan Shan,

      I’ve recently found they are great as canapes for home parties too if assembled as smaller stacks. The skin gives a beautiful crunch as well.

  16. Wasabi says:

    Teoh told me about your amazing blog and your love of food and music. I am fascinated by your talent and the cuisine of the world recipes and its creativity. I will definitely share this site to my daughter who also started blogging on the Perth food and restaurants

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