Crispy paper-thin roasted potatoes, served with fresh herbs
Serving: 4 – 6
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Directions
- Preheat the oven to 200°C.
- Using a very sharp knife, slice the potatoes very thinly crosswise.
- Mix the oil and butter and brush the bottom of a baking dish.
- Arrange the potato slices vertically in the dish and brush with 2/3 of the butter mixture. Season well.
- Bake for (+/- 1 hour). Brush with the remaining butter mixture sprinkle with the thyme and continue to bake until (+/- 10 minutes).
Ingredients
- 6 large potatoes, skin on
- 60 ml (¼ cup) sunflower oil
- 45 ml (3 tbsp) butter, melted
- Salt and pepper, to taste
- Fresh thyme, leaves only to serve