Crisp thyme and rosemary potato bake

This is a delicious, interesting and delightful way of cooking main-crop potatoes.  It goes will with roast meat and poultry.

Preparation Time: 10 Mins

Cooking Time: 40 Mins

Total Time: 50 Mins

Ingredients

For 4 servings…

450 gms          Potatoes    

1 clove            Garlic  - crushed      

1 sprig            Rosemary  - leaves, chopped   

1 sprig            Thyme  - leaves, chopped       

2 tbs               Olive oil    

                     Pepper  - freshly ground, black 

                     Salt          

For greasing

                     Butter       

To drizzle

                     Olive oil    

To finish

                     Rosemary  - chopped

                     Thyme  - chopped    

Method

Heat an oven to 180°C.

Slice the potatoes as thinly as possibly.

With butter, grease a gratin dish large enough to take the potato slices in several layers.

Combine the garlic, rosemary and thyme with the olive oil in a large bowl.  Add the sliced potatoes, season well and turn them gently to coat them.

Layer the potato slices in the gratin dish, so that they overlap and are packed in tightly.  Drizzle a little more oil and sprinkle with salt and pepper.

Cover with foil and cook for 25 minutes, or until the potatoes are tender throughout.  Then remove he foil and scatter the tops with some more chopped herbs.  Return to the oven and cook for a further 15 minutes - until the tops are golden and crisp.