This dish puts a modern spin on classic roast potatoes and best of all requires little effort for maximum flavour! The key to perfecting this recipe is slicing the potatoes as thin as you can to create the ultimate crunch with every bite.
Best of all, rather than loading up with cheese and cream, this lighter version of the classic potato bake brings all the flavour minus the regret.
It’s a great side dish to serve with Christmas lunch or a hearty Sunday roast. Dig in!
- 1.5-3kg russet potatoes
- 3 tbsp unsalted butter, melted
- 3 tbsp extra-virgin olive oil
- 4 spring onions, peeled and sliced very thin
- Pinch of salt and ½ tsp pepper
- 4 – 6 fresh thyme sprigs
- 85g bacon, diced, (optional)
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- Preheat the oven to 180℃.
- In a bowl, combine oil and melted butter.
- Brush 1/4 of mixture over a medium baking dish.
- Wash and peel potatoes, then slice thinly. Do not slice all the way through potato.
- Place potatoes in baking dish with sliced side facing upwards.
- Place spring onions between and around potato slices.
- Season with salt and pepper.
- Brush potatoes with remaining butter and oil.
- Bake uncovered in oven for 1 hour and 15 minutes.
- Meanwhile, fry bacon on a medium heat until crispy.
- After potatoes have backed for 1 hour 15 minutes, add bacon to baking dish and top with thyme.
- Return dish to oven for a further 30 minutes or until they are golden and crispy.
- Remove from oven and sprinkle with salt before serving.