RECIPE | Crispy paper-thin roasted potatoes with fresh herbs

Serves: 4-6

Prep time: 10 minutes

Cooking time: 50-60 minutes

Ingredients:

6 large potatoes, skin on

60ml (¼ cup) sunflower oil

45ml (3 tbsp) butter, melted

Salt and pepper, to taste

Fresh thyme leaves

Method:

1. Preheat the oven to 200ºC.
2. Using a very sharp knife, slice the potatoes very thinly crosswise. A mandoline will make the slicing easy.
3. Mix the oil and butter and brush the bottom of a baking dish; pick a small dish so the slices will be tightly packed together.
4. Arrange the prepared potato, with the slices vertical, in the dish and brush with two-thirds of the butter mixture. Season well.
5. Bake for 40 minutes.
6. Brush over remaining butter mixture, sprinkle with thyme and continue baking for another 10 minutes.