Prep 10 mins
Cook 30 mins
I love this because it is a very different way to do potatoes, but do try to get long potatoes so that the slices are around the same size. I found it in a Jill Dupleix Cookbook and have used it ever since.
- Heat oven to 200°C.
- Peel the potatoes and finely slice crosswise.
- Toss the potato slices in a bowl with the olive oil, sea salt and pepper.
- Lightly oil a baking tray (or deep rimmed baking sheet) and scatter the potato loosely over the base.
- Pour over the white wine and scatter with the thyme.
- Bake for 30 minutes, during which time the wine will boil and bubble away, and the potatoes will crisp to a beautiful golden crunch.
- Keep an eye on them during the last few minutes after the wine has evaporated, as they can over crisp.
- The slices in the corners might get scorched, but it's worth the sacrifice.
- Use a fish slice or spautla to lift the potatoes out of the pan, and serve hot.
For those who inelegantly criticized the recipe contributer, read her directions again. The temp is listed as 200 degrees celsius not farenheit! Be a bit broader minded.
I found this recipe easy and delicious! I do want to add that I raised the oven temp from 200 C (400 F) to 230 C (450 F) and decreased the wine to 175 ml (6 oz.) to prevent the sogginess some reviewers experienced. The results were great!
Interesting and quick. I noted other reviews and went up a little on the oven temperature. Other changes (a recipe is only a guideline after all): I added a drop or two of a "spicy" ie chilli infused sesame oil to the olive oil to coat the potatoes, used red wine which gave a lovely marbled effect, and dobbed the potatoes with a Greek style yoghurt on serving. Yum!