Crispy layered thyme potatoes

Crispy layered thyme potatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(5 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2kg white potatoes
    Potato

    Potato

    po-tate-oh

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

  • 140g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • small pack thyme, leaves only

    Thyme

    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)

Method

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Gadget lady
29th Apr, 2015
2.55
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
5.05
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
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.