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30 MINS
60-70 MINS
4-6
♬ original sound - Barbary & Oak
INGREDIENTS
1.3-1.5kg floury potatoes, peeled
50ml olive oil
3 garlic cloves, very finely chopped
Grated zest and juice 1½ lemons
1 tsp dried thyme
1 tsp dried oregano
2 fresh thyme sprigs
METHOD
1. Start by slicing the potatoes into thin rounds, about 0.25cm thick. Using a mandoline or the slicing attachment of a food processor will make this step quicker. If you're slicing by hand place the slices in a large bowl of cold water as you slice to prevent them from browning.
2. Preheat your oven to 200°C (180°C fan) or gas mark 6.
3. Once all the potatoes are sliced, drain them well and pat dry using kitchen paper.
4. Take an oven-safe dish and begin stacking the potato slices upright, creating tight rows that run the length of the dish. Make sure the slices are snugly packed so they support each other.
5. In a small bowl, mix together the olive oil, minced garlic, lemon zest, lemon juice, dried thyme, and oregano. Drizzle this mixture evenly over the potatoes, ensuring they’re coated well.
6. Sprinkle sea salt and fresh thyme leaves over the top.
7. Bake the potatoes for 60-70 minutes until they’re crisp and golden on top. If they start browning too quickly, cover them with foil.
8. Check that the centres of the potato slices are soft and fully cooked by inserting a skewer before removing them from the oven.
TIP
Leftover slices make a great topping for soups or salads—simply reheat and use as a crispy garnish.