Prep 10 mins
Cook 40 mins
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.
- 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
- 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.
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!
Really liked these potatoes and will do them again. The wine and thyme go so well and they turned out lovely and brown and crispy on the top and soft and pleasant underneath.
I must say we really enjoyed these potatoes.I cut the recipe down for 2. and made them just like the recipe stated, using Chardonnay Wine. What a nice flavor with the wine & thyme. Thank you so very much for the recipe, I will be making this again.