Buttery roast thyme potatoes

Buttery roast thyme potatoes

A wonderful melt-in-the-mouth accompaniment to a meat dish

Difficulty and servings

Easy

Serves 6

Preperation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook min 1 hr 15 mins

Vegetarian

Vegetarian

Method

  1. Heat oven to 160C/fan 140C/gas 3. Slice the potatoes into rounds the thickness of a £1 coin. Heat the oil in a large saucepan and add the onions, season with a little salt, lots of pepper and the thyme. Cook gently for about 15 mins until softened.
  2. Generously butter a large roasting tin and arrange a layer of potatoes over the base, overlapping each slice with a sprinkling of onions. Drizzle with a little of the melted butter and season. Continue layering, drizzling with butter, sprinkling with onions and seasoning until all the potatoes have been used, finishing with a top layer of potatoes. Cook in the top of the oven for 1 hr - the potatoes should be meltingly soft and the top golden and crusty.

321 kcalories, protein 5g, carbohydrate 42g, fat 16 g, saturated fat 8g, fibre 4g, salt 0.28 g

Recipe from Good Food magazine, August 2005.

Latest comments and suggestions

  • 07 November 2007

    TRACEY rated this recipe

    4 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 05 April 2008

    Belkey rated and commented on this recipe

    3 stars

    Annoyingly this recipe does not state the quantity of potatoes you should use.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 09 July 2008

    EJWheeler commented on this recipe

    The original recipe states 1.25 kg of potatoes. I do wish BBC GF would check the text.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 17 July 2008

    Louise rated and commented on this recipe

    2 stars

    I also struggle with the lack of quantities given on the website, such a shame because other than that it is such a great site. Allow longer than an hour for cooking or par boil spuds, mine weren't any where near cooked after an hour. good result in the end though

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 6

Preperation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook min 1 hr 15 mins

Vegetarian

Vegetarian

Just five ingredients

Ingredients

Send to a friend Print this recipe Add to your binder

321 kcalories, protein 5g, carbohydrate 42g, fat 16 g, saturated fat 8g, fibre 4g, salt 0.28 g

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.

Subscribe to Good Food

Good Food Magazine

Subscribe to Good Food and enjoy inspired recipes delivered to your door every month. Order today and receive your first 3 issues for just £3. Order today!

Shows

BBC Good Food shows

Looking forward to this year's Good Food shows? Find out everything you need know, from dates to ticket prices here.

Foodie TV

Food on TV

TV listings on
Radio Times

Saturday Kitchen, BBC1, Saturdays at 10am.

The Food Programme, Radio 4, Sundays at 12.30pm.

Shopping

Shopping

Buy one Le Creuset casserole and get one free! Only £105 with free p&p.

For more great buys visit Lifestyles direct.