Name: Crispy layered thyme potatoes
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6
Cuisine: British
Ingredients: 2kg white potatoes; 140g butter melted; small pack thyme leaves only; sea salt or rock salt (if you have it)

Home
Recipes
Crispy layered thyme potatoes

Crispy layered thyme potatoes

James Martin

Save recipe

Serves 6

More effort

Prep: 30 mins

Cook: 45 mins - 50 mins

A star rating of 4.3 out of 5.15 ratingsRate

loading...

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

Gluten-free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Classic potted shrimps

A star rating of 4.9 out of 5.7 ratings

Roast leg of lamb with basil & mint pesto

A star rating of 4.9 out of 5.20 ratings

Warm spring vegetables

A star rating of 4.8 out of 5.15 ratings

Ingredients

Nutrition

Units:

MetricUS

2kg white potatoes
140g butter

melted
small pack thyme

leaves only
sea salt

or rock salt (if you have it)

Keep the screen awake with cook mode on the Good Food app.

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.

RECIPE TIPS

GET AHEAD

To get ahead, peel and slice your potatoes and keep in cold water until ready to assemble.

Recipe from Good Food magazine, March 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.15 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now