Based on hasselback potatoes, this is a dish of layered potatoes cooked in butter and flavoured with thyme that makes an excellent accompaniment to Easter lamb, pork or salmon.
Prep time 30 minutes/Cook time 45-50 minutes/Serves 6
Ingredients:
2kg (4 ½ lbs) white potatoes, peeled
140g (5 oz) butter, melted
small pack thyme, leaves only
sea salt or rock salt
Method:
Pre-heat your oven to 200°C (180°C fan/400°F/gas mark 6). Slice the peeled potatoes as finely as possible on a mandolin, with the fine slicing blade of a food processor, or with a very sharp knife. (The more finely you slice them, the quicker and more evenly they will cook.)
Pat the potatoes dry with a clean tea towel and turn into a large bowl. Pour over the melted butter, sprinkle over the thyme and some salt (preferably sea salt or rock salt), and toss until each slice is coated in butter.
In a roasting tin, measuring about 20 x 20cm (8 x 8 in), assemble the potato slices vertically, tightly packed together like a deck of cards, until the dish is full and you’ve used all the potatoes. Sprinkle with a little more salt then transfer to your pre-heated oven for 45-50 mins until crisp and cooked. Use a skewer or small sharp knife to check that the potatoes are completely soft and cooked in the centre. Serve from the tin alongside your main course.
