- Cook Time: 30 mins
- Serving: 6 Persons
Nutrition facts (per portion)
- Calories: 440
- Carbohydrate Content: 55g
- Fat Content: 20g
- Fiber Content: 6g
- Protein Content: 7g
- Saturated Fat Content: 12g
- Sodium Content: 0.4g
- Sugar Content: 2g
Crispy layered thyme potatoes Recipe
Crispy layered thyme potatoes is a Sunday lunch recipe for 6 people, takes only 45 mins; recipe has potato, butter and thyme.
Ingredients
Instructions
- 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.)
- 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.
- 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.