Recipe by FlemishMinx
Yes, it's wine time again, oops, sorry that should read THYME. This tasty yet easy dish makes a nice accompaniment to any roasted meat, fowl or fish. Make sure you use a wine that you would be willing to drink on it's own as the potatoes will be infused with it's flavor-- an un-drinkable wine delivers unfavorable results.
Top Review by CountryLady
The savoury flavour of these potatoes went well with sweet carrots & spicy chicken that I served for dinner last nite! I scaled for 2 servings & Sauvignon was my choice of wine. Thanx Minx!
- 600 g potatoes
- 2 tablespoons extra virgin olive oil
- sea salt, to taste
- fresh ground pepper, to taste
- 200 ml dry white wine
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
Directions See How It's Made
- Pre-heat oven to 200°C.
- 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).
- 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.
- Salt and pepper the potatoes to taste, and again mix well.
- Add the thyme and mix well.
- Place the potatoes in a baking dish (I use a 20 cm by 30 cm, and they bake evenly in this).
- Pour the white wine in the dish and place uncovered in the oven.
- 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.
- Serve warm from the oven.