CRISPY LAYERED THYME POTATOES
Thinly slice then oven bake your spuds for an impressive side dish to serve with your Easter roast or Sunday lunch
Provided by James Martin
Categories Side dish
Time 1h20m
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 440 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
THYME ROASTED POTATOES
Make and share this Thyme Roasted Potatoes recipe from Food.com.
Provided by ChefCrittersMom
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F and place a backing pan on rack in lower third.
- Toss together all ingredients in a bowl; season with salt and pepper.
- Carefully transfer potatoes to hot pan, shaking pan to spread potatoes into a single layer.
- Roast potatoes, stirring occasionally, until tender and crispy (about 35 minutes).
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