Ingredients:
600 g potatoes
2 tablespoons extra virgin olive oil
sea salt, to taste
fresh ground pepper, to taste
200 ml dry white wine
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
Directions:
Pre-heat oven to 200 C.
Peel potatoes, and slice them cross-wise as thinly as possible by hand using a knife (no need to use a processor or mandoline, but do get them as thin as possible).
Put the potato slices in a large bowl and pour the olive oil over; mix well, insuring all slices are separated and coated with the oil.
Salt and pepper the potatoes to taste, and again mix well.
Add the thyme and mix well.
Place the potatoes in a baking dish (I use a 20 cm by 30 cm, and they bake evenly in this).
Pour the white wine in the dish and place uncovered in the oven.
Bake for 30 to 40 minutes, until the wine has nearly all evaporated and the potatoes become golden and tender (and will begin to crisp somewhat); keep an eye on them the last few minutes because they can crisp quickly at the end.
Serve warm from the oven.
Servings: 4
Time preparation: 10 min.
Time total: 50 min.