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.