Categories: December

Ingredients

• 3 (about 750g) large baking potatoes
• 2 tbsp extra virgin olive oil
• 250ml dry white wine
• 1 tbsp thyme sprigs

Directions

1. eheat the oven to 200˚C/fan 180˚C/gas 6.

2. Peel the potatoes and thinly slice widthways. Toss the potato slices in a bowl with the oil, salt and pepper. Lightly oil a small roasting tray and scatter the potatoes loosely over the base. Pour over the white wine and scatter with the thyme.

3. Bake for 35-40 minutes, during which time the wine will boil and bubble away, and the potatoes crisp to a beautiful golden crunch. Keep an eye on them in the last 5-10 minutes after the wine has evaporated, as they can become over-crisp. The slices in the corners might get scorched, but it’s worth the sacrifice. Use a fish slice to lift out the potatoes and serve hot.

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