Crispy Layered Thyme Potatoes
Ingredients
Accompaniment
SponsoredMondavi Woodbridge Shiraz
Robert Mondavi knew a thing or two about good wine and good food. He was a strong believer in the pleasure of dining with friends and family. In 1979 he founded the Woodbridge Winery with a vision to create delicious, smooth wines that enrich everyday experiences. The clean, fruit-driven, approachable wines of Woodbridge by Robert Mondavi are the centrepiece of countless gatherings of family and friends. Buy this wine if you like: Full bodied wine with ripe red fruit and toasty oak character.
Description
Thinly slice then oven bake your spuds for an impressive side dish to serve with your Easter roast or Sunday lunch
Method
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1
Heat oven to 200C/180C fan/gas 6.
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2
Slice the peeled potatoes as finely as possible on a mandolin, with the fine slicing blade of a food processor, or with a very sharp knife.
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3
Pat the potatoes dry with a clean tea towel and tip into a large bowl.
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4
Pour over the melted butter, sprinkle over the thyme and some salt (preferably sea salt or rock salt), and toss until each slice is coated in butter.
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5
In a roasting tin, measuring about 20 x 20cm, assemble the potato slices vertically, tightly packed together like a deck of cards, until the dish is full and you’ve used all the potatoes.
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6
Sprinkle with a little more salt and place in the oven for 45-50 mins until crisp and cooked.
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7
Use a skewer or small sharp knife to check that the potatoes are completely soft and cooked in the centre.
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8
Serve from the tin.
Chef's Tips
To get ahead, peel and slice your potatoes and keep in cold water until ready to assemble.
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