Ingredients
The following ingredients have 4 Servings
- 750g all-purpose potatoes (King Edward, Nicola, kipfler, pontiac), thinly sliced on a mandoline
- 2 tablespoons extra virgin olive oil, plus extra to oil tray
- Sea salt, to taste
- 200ml dry white wine
- 4-5 thyme sprigs
Instruction
- Preheat the oven to 200°C. Toss potato slices in a bowl with oil, sea salt and freshly ground black pepper. Lightly oil a shallow baking dish, or place a piece of greaseproof baking paper in the baking dish, and scatter potatoes loosely over base. Pour wine over potatoes and scatter with thyme sprigs.
- Bake for 15-20 minutes, during which time the wine will boil and bubble, and the potatoes will crisp to a golden crunch. Keep an eye on them in the last few minutes after the wine has bubbled away as they can crisp quite quickly. The corner ones might get too scorched, but it's worth the sacrifice.
- Use an egg slice to lift potatoes out of the pan and serve hot.
