Sozzled Potatoes – a delicious recipe with potatoes, extra virgin olive oil, salt, fresh ground black pepper, white wine, thyme. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat oven to 200C.
2
Peel the potatoes and finely slice crosswise.
3
Toss the potato slices in a bowl with the olive oil, sea salt and pepper.
4
Lightly oil a baking tray (or deep rimmed baking sheet) and scatter the potato loosely over the base.
5
Pour over the white wine and scatter with the thyme.
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
Keep an eye on them during the last few minutes after the wine has evaporated, as they can over crisp.
8
The slices in the corners might get scorched, but it's worth the sacrifice.
9
Use a fish slice or spautla to lift the potatoes out of the pan, and serve hot.
214
kcal
Calories
8
g
Fat
33
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 750 g potatoes, 2 tablespoons extra virgin olive oil, sea salt, fresh ground black pepper, and more.
Yes, Sozzled Potatoes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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