Wine Thyme Potatoes

1. 1

   Pre-heat oven to 200C.

2. 2

   Peel potatoes, and slice them cross-wise as thinly as possible by hand using a knife (no need to use a processor or mandoline, but do get them as thin as possible).

3. 3

   Put the potato slices in a large bowl and pour the olive oil over; mix well, insuring all slices are separated and coated with the oil.

4. 4

   Salt and pepper the potatoes to taste, and again mix well.

5. 5

   Add the thyme and mix well.

6. 6

   Place the potatoes in a baking dish (I use a 20 cm by 30 cm, and they bake evenly in this).

7. 7

   Pour the white wine in the dish and place uncovered in the oven.

8. 8

   Bake for 30 to 40 minutes, until the wine has nearly all evaporated and the potatoes become golden and tender (and will begin to crisp somewhat); keep an eye on them the last few minutes because they can crisp quickly at the end.

9. 9

   Serve warm from the oven.

* Per serving · 4 servings · Values may vary.

No additional tips available.