CRISPY LATERED THYME POTATOES
You're about to uncover the secret to making the crispiest layered thyme potatoes. This isn't your typical potato dish; it's a game changer. With the right potatoes and a sprinkle of thyme, you'll be serving up a side dish that'll have everyone begging for seconds. We'll guide you every step of the way, sharing tips and tricks to maximize flavor. Ready to impress? Let's get cooking!
Ingredients
- 2 kg white potatoes
- 140 g butter melted
- small pack thyme leaves only
- sea salt or rock salt if you have it
Instructions
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.