Who can resist a pan filled with crispy, golden potatoes? Serve this easy, impressive side dish as an alternative to classic roast potatoes for your dinner party or Christmas lunch.
From Delicious magazine.
Serves 8
3lbs (1.5kg) waxy baking potatoes, thinly sliced
A few sprigs each fresh thyme and rosemary, and sage and bay leaves
3oz (or more) unsalted butter
You’ll also need
10″-11″ ovenproof frying pan or cake tin (not too deep)
Heat the oven to 400F/, 200C /180C fan/gas 6.
Cook the potatoes in a large pan of well-slated, boiling water for 3 minutes or until almost cooked. Drain well and lay out on a few sheets of kitchen paper to steam dry.
When cool enough to handle, arrange the potato slices in handfuls in the pan, packing them in tightly and making sure they stand up straight.
Tuck the herbs in among the potatoes.
Melt the butter, then drizzle all over the potatoes.
Season, then cook in the oven for 1 hour or until crisp on top and cooked through.
Serve immediately.