Crispy pan potatoes

Name: Crispy pan potatoes
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: Serves 8
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)

5 Reviews

Portion size: Serves 8
Hands-on time 35 min, oven time 1 hour
Difficulty: easy

Gluten-free

Vegetarian

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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 Sunday lunch. They’re also special enough for celebrations such as Mother’s Day.

Click here for a full Sunday lunch menu to go alongside our crispy pan potatoes.

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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)

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Method

Heat the oven to 200ºC /180ºC fan/gas 6. Cook the potatoes in a large pan of well-salted, 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.