Sozzled Potatoes

1. 1

   Heat oven to 200C.

2. 2

   Peel the potatoes and finely slice crosswise.

3. 3

   Toss the potato slices in a bowl with the olive oil, sea salt and pepper.

4. 4

   Lightly oil a baking tray (or deep rimmed baking sheet) and scatter the potato loosely over the base.

5. 5

   Pour over the white wine and scatter with the thyme.

6. 6

   Bake for 30 minutes, during which time the wine will boil and bubble away, and the potatoes will crisp to a beautiful golden crunch.

7. 7

   Keep an eye on them during the last few minutes after the wine has evaporated, as they can over crisp.

8. 8

   The slices in the corners might get scorched, but it's worth the sacrifice.

9. 9

   Use a fish slice or spautla to lift the potatoes out of the pan, and serve hot.

No additional tips available.