Crispy layered thyme potatoes
Serves 6
More effort
Prep:
Cook: -
Thinly slice then oven bake your spuds for an impressive side dish to serve with your Easter roast or Sunday lunch
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- 2kg white potatoes
- 140g buttermelted
- small pack thymeleaves only
- sea saltor rock salt (if you have it)
Nutrition: per serving
- kcal440
- fat20g
- saturates12g
- carbs55g
- sugars2g
- fibre6g
- protein7g
- salt0.4g
Method
step 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.)
step 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.
step 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.
