I love charlotte potatoes, especially roasted in the oven. In this version, I have cut the potatoes into thin slices to create a sauté style potato,.
A drizzle of olive oil, some coarse crystal sea salt and a sprinkling of rosemary or thyme is all you need for a delicious side.
Alternatively leave out the herbs and serve them plain with fish goujons or a Spanish stew.
500g waxy new potatoes (I use charlottes)
3-5 fresh thyme sprigs
Sea salt
Glug of extra virgin olive oil
- Pre-heat the oven to 200°C.
- Cut the potatoes into 1cm slices.
- Drizzle olive oil over the bottom of a large roasting tin.
- Place the tin in the oven for 5-8 minutes until the oil is hot.
- Remove from the oven and scatter the potatoes across the top, along with the thyme sprigs or leaves..
- Season with coarse sea salt.
- Mix well and then spread evenly.
- Place in the hot oven.
- After 25 minutes, give the baking tray a good shake and then return to the oven for another 15-20 minutes, until the potatoes are golden brown.
