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Buttery roast thyme potatoes

Buttery roast thyme potatoes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal321
fat16g
saturates8g
carbs42g
sugars0g
fibre4g
protein5g
low insalt0.28g
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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

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.

Goes well with

Recipe from Good Food magazine, August 2005

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Overall rating

A star rating of 3.9 out of 5.6 ratings
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