Crispy stacked thyme potato slices

These are a great alternative to roast potatoes. the tops of the potatoes become crispy and dark and underneath are velvety soft.

Preheat the oven to 180 C.

The amount of potatoes depends on the size of the roasting dish. I put the potatoes into the dish I’m using to guesstimate if they would fill the dish.

Begin by peeling the potatoes and then using a mandoline (or a sharp knife) finely slice all the potatoes and place onto a tea towel and pat dry and place in a large bowl

Melt the vegan butter in a pan and add the fresh or dried thyme and stir.

Pour the melted butter over the sliced potatoes and mix thoroughly, separating the slices as you mix to make sure every slice is covered. season to taste.

Now place them into a baking dish, stacking them vertically ,starting at the shortest side of the dish until the dish is completely full. I used the spare slices to go back and fill any gaps.

Bake in the pre heated oven for 30 mins, check with a knife by inserting into the base of the potatoes to see if they are cooked and soft.

Remove from the oven and allow to stand for 10 mins before serving

Print Recipe
3 from 2 votes

Crispy stacked thyme potato slices

These are a great alternative to roast potatoes. the tops of the potatoes become crispy and dark and underneath are velvety soft.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Modern British
Servings: 4 people
Calories: 394kcal

Equipment

  • 1 mandolin – helps to finely slice things including fingers – be careful
  • 1 roasting dish

Ingredients

Method

  • Preheat the oven to 180 C.
  • The amount of potatoes depends on the size of the roasting dish. I put the potatoes into the dish I’m using to guesstimate if they would fill the dish.
  • Begin by peeling the potatoes and then using a mandoline (or a sharp knife) finely slice all the potatoes and place onto a tea towel and pat dry and place in a large bowl
  • Melt the vegan butter in a pan and add the fresh or dried thyme and stir.
  • Pour the melted butter over the sliced potatoes and mix thoroughly, separating the slices as you mix to make sure every slice is covered. season to taste.
  • Now place them into a baking dish, stacking them vertically ,starting at the shortest side of the dish until the dish is completely full. I used the spare slices to go back and fill any gaps.
  • Bake in the pre heated oven for 30 mins, check with a knife by inserting into the base of the potatoes to see if they are cooked and soft.
  • Remove from the oven and allow to stand for 10 mins before serving

Notes

You could sub the vegan butter for Olive oil
 

Nutrition

Calories: 394kcal | Carbohydrates: 56g | Protein: 7g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Sodium: 181mg | Potassium: 1363mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1045IU | Vitamin C: 66mg | Calcium: 46mg | Iron: 3mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

Tried this recipe?Mention @thepbdad or tag #thepbdad!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top