This is such a great alternative to roast potatoes – still satisfying the need for something crispy and golden that we all hanker after with roast meat, but with an additional silky, softness at the bottom of the dish where the potatoes have gently steamed in the buttery, garlicky, herby juices as well. Almost easier than roast potatoes too, once you’ve done the initial slicing and assembly. It’s a dish I will be serving this Easter without question.


8-10 large floury potatoes (red skinned if you can get them – I like to peel half and leave the other half skin on to give a bit of variation in appearance and texture)

2tbs butter, melted 

2tbs cold pressed rapeseed oil

1-2 cloves of garlic, grated 

A few thyme sprigs

A few bay leaves

Salt and pepper 


A large rectangular baking dish that you would be happy to take to the table

A mandolin


  • Pre-heat the oven to 200C (180C fan)
  • Using a mandolin and a chainmail glove or guard, carefully slice the potatoes on a the thickest setting 
  • Melt the butter and mix with the rapeseed oil, garlic, thyme, salt and pepper and place in a very large mixing bowl with the sliced potatoes and mix by hand to make sure each piece is well covered in the butter mixture
  • Working longways, stack handfuls of the potato slices and place vertically in the dish so that the slices stand up in a neat row
  • Keep working till you have filled the first line and then move on to the second and third row, if you have room, till you have filled the dish fairly tightly with the potato slices
  • Pour over any leftover butter making sure to scrape all the lovely flavours onto the potatoes
  • Tuck the bay leaves into the slices and place the dish in the oven
  • Cook, checking regularly, for around an hour, covering with foil if it starts to catch
  • After about an hour, turn the oven to 150C, cover the potatoes with foil and allow them to really soften and the flavours to gently mingle together – this can be done ahead and the potatoes re-heated if required
  • Serve straight from the dish – the potatoes should be pleasingly crispy and golden on top and really soft at the bottom with noticeable juices to spoon from the dish

Other recipes in our Easter Menu:

Roasted Baby Artichokes with Amalfi Lemon and Garlic Cream

Slow Roast Shoulder of Lamb in a Blanket of Herbs and Honey
Paper Thin Crispy Thyme and Garlic Potatoes
Warm Purple Sprouting and Romanesco Salad with Crispy Caper and Amalfi Lemon Vinaigrette

Honey and Hazelnut Torte with Candied Hazelnuts, Amalfi Lemons and Rhubarb Ribbons 

Rhubarb and Amalfi Lemon Cordial 

St Jude with Pickled Cherries and Hazelnut and Seed Crackers 

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