WITH THYME, DIJON AND PARMESAN
Serves: 4-6 | Prep Time: 10-15 mins | Cook Time: 50-60 mins
Inspired by the traditional French dish, Potatoes Boulangère, our Baked Potatoes with Thyme, Dijon and Parmesan is the perfect side to a whole roasted chicken, rolled pork leg roast or lamb shoulder. Unlike a traditional potato bake, there is no cream or milk so it’s a wonderful lighter alternative but still full on flavour.
1kg of potatoes
2 tbsp olive oil
Pinch of salt
4 sprigs of thyme plus extra to garnish
2 cloves of garlic, crushed
200mL vegetable stock
¼ cup finely grated parmesan cheese
Preheat oven to 180°C. Thinly slice the potatoes either by hand or on a mandolin and place in a large bowl. Add the olive oil, a generous pinch of salt, thyme leaves and crushed garlic to the bowl. Toss the potatoes to coat.
Arrange the potato slices in a medium baking dish and drizzle any remaining oil over the top. In a small jug, whisk together the stock and mustard. Gently pour over the potatoes.
Bake the potatoes for about 50-60 minutes or until the potatoes are tender and top golden. Sprinkle with grated parmesan cheese and top with remaining thyme leaves.