Crispy pan potatoes

Name: Crispy pan potatoes
Yield: Serves 8
Cuisine: British recipes
Ingredients: 1.5kg waxy potatoes (such as charlotte), thinly sliced; A few sprigs each fresh thyme and rosemary, and sage and bay leaves; 75g unsalted butter; You’ll also need…; 25-30cm ovenproof frying pan or cake tin (not too deep)

Easy
December 2016

Easy
December 2016

Serves 8
Hands-on time 35 min, oven time 1 hour

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.

Nutrition: per serving

Calories: 236kcals
Fat: 8g (5g saturated)
Protein: 3.7g
Carbohydrates: 35.3g (1.7g sugars)
Fibre: 3.9 fibre
Salt: trace salt

Nutrition: per serving

Calories: 236kcals
Fat: 8g (5g saturated)
Protein: 3.7g
Carbohydrates: 35.3g (1.7g sugars)
Fibre: 3.9 fibre
Salt: trace salt

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Ingredients

1.5kg waxy potatoes (such as charlotte), thinly sliced
A few sprigs each fresh thyme and rosemary, and sage and bay leaves
75g unsalted butter

You’ll also need…

25-30cm ovenproof frying pan or cake tin (not too deep)

1.5kg waxy potatoes (such as charlotte), thinly sliced
A few sprigs each fresh thyme and rosemary, and sage and bay leaves
75g unsalted butter

You’ll also need…

25-30cm ovenproof frying pan or cake tin (not too deep)

Method

Heat the oven to 200ºC /180ºC 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.

Method

Heat the oven to 200ºC /180ºC 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.

delicious. tips

Make light work of slicing the potatoes by using a mandoline or the slicing attachment on a food processor.
Chill the potatoes in the pan, covered with cling film, at the end of step 1 for up to 12 hours. Continue from step 2.

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Victor Montegriffo says:
20th Oct 2017 at 8:20 pm
What I can’t I get a recipe for this ? Barbara
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Carmel Barnes says:
29th Sep 2017 at 11:51 pm
Where is the recipe????
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andy Bell says:
24th Sep 2017 at 6:41 am
Missing ingredients and instructions-
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Kirsty Peters says:
23rd Sep 2017 at 5:27 pm
There is no method above so we cant see steps one and two ??
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Cindy Weston says:
23rd Sep 2017 at 7:48 am
Where is the recipe
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