Serve these elegant, thyme-seasoned potato slices with our Striped Sea Bass with Blood Oranges and Olives.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees, and place rack in the middle of the oven. In a medium bowl, combine the potatoes, olive oil, and thyme. Season with salt and pepper, and toss until well coated.

  • Generously brush a large rimmed baking sheet with olive oil, and overlap the potato slices just slightly. Bake until potatoes are golden brown and crisp in places, about 30 minutes.

Cook's Notes

A Japanese or French mandoline is great for slicing vegetables uniformly -- anywhere from very thin to thick -- and takes much less time than slicing by hand with a knife.

Reviews (3)

114 Ratings
  • 5 star values: 27
  • 4 star values: 37
  • 3 star values: 27
  • 2 star values: 15
  • 1 star values: 8
Rating: 5.0 stars
I just made these.. delicious ..I followed recipe exactly except for 2 things..1) I lined the baking sheet w/ parchment sticking problem..#2) as soon as I removed from oven I grated parmesan/ reggiano all over the top of the die for. 😷😘🤓
Rating: 5 stars
Love these and make them frequently.
Rating: 1 stars
THIS WAS DISGUSTING!!!!!!!!!!!!!!! EW YUCKY my husband and kids hated it!!!!
Rating: 4 stars
I liked this. I would use less thyme and less alt next time. I thought I liked it salty but apparently not! I'm not sure I liked the coarse salt with these. But I would make them again. Nice treat.