Crispy layered thyme potatoes

Crispy layered thyme potatoes

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(8 ratings)

Prep: 30 mins Cook: 45 mins - 50 mins

More effort

Serves 6

Thinly slice then oven bake your spuds for an impressive side dish to serve with your Easter roast or Sunday lunch

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal440
  • fat20g
  • saturates12g
  • carbs55g
  • sugars2g
  • fibre6g
  • protein7g
  • salt0.4g
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  • 2kg white potatoes



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 140g butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • small pack thyme, leaves only


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • sea salt or rock salt (if you have it)


  1. Heat oven to 200C/180C fan/gas 6. 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. (The more finely you slice them, the quicker and more evenly they will cook.)

  2. Pat the potatoes dry with a clean tea towel and tip into a large bowl. 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.

  3. 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. Sprinkle with a little more salt and place in the oven for 45-50 mins until crisp and cooked. Use a skewer or small sharp knife to check that the potatoes are completely soft and cooked in the centre. Serve from the tin alongside the lamb.

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Comments, questions and tips

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27th Aug, 2017
My family was underwhelmed by this dish, which is a shame because it certainly looks pretty on the table. I'm not sure I added enough seasoning. I used the finest setting on my mandolin which worked well. I agree with other reviewers; it took at least an hour to cook. I'm going to use the leftovers to top a cottage pie.
Gadget lady
29th Apr, 2015
I agree with Mary G the potatoes did take longer but still s great dish will certainly do it again as it make a change from roast potatoes
Mary G
7th Apr, 2015
Made this to go with roast lamb on Easter Sunday. Followed the tip and prepped the potatoes the night before with my food processor blade and covered with cold water. Took ages to separate all the slices out and dry them the following morning and when I make it again I will slice and assemble the dish immediately before cooking. Cooking took longer than the recipe stated but the finished dish both looked and tasted great. Leftovers also great spread over the potato topping of E aster Monday' s shepherds pie
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