Name: Buttery roast thyme potatoes
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6
Cuisine: French
Ingredients: 1 ¼kg small waxy potato such as Charlotte or Anya; 2 tbsp olive oil; 3 large onions finely sliced; 4 sprigs thyme chopped; 85g melted butter

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Buttery roast thyme potatoes

Buttery roast thyme potatoes

Orlando Murrin

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Serves 6

Easy

Prep: 20 mins

Cook: 1 hr and 15 mins

A star rating of 3.9 out of 5.6 ratingsRate

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

Vegetarian

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Roast lamb with avgolemono sauce

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Ingredients

Nutrition

Units:

MetricUS

1 ¼kg small waxy potato

such as Charlotte or Anya
2 tbsp olive oil
3 large onions

finely sliced
4 sprigs thyme

chopped
85g melted butter

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Nutrition: per serving

kcal321
fat16g
saturates8g
carbs42g
sugars0g
fibre4g
protein5g
salt0.28g

low

Method

step 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.
step 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.

Recipe from Good Food magazine, August 2005

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A star rating of 3.9 out of 5.6 ratings

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