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Crispy-topped potato bake


  • 75g butter, chopped
  • 60ml (1/4 cup) pouring cream
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, bruised
  • 4 sprigs fresh lemon thyme
  • 2 dried bay leaves
  • 2.4kg Red Delight potatoes, peeled
  • 1 teaspoon sea salt flakes


  • Step 1 - Preheat oven to 180°C. Grease a 2.5L baking dish with melted butter.
  • Step 2 - Stir the butter, cream, oil, garlic, thyme and bay leaves in a small saucepan over medium-low heat for 2-3 minutes or until melted and smooth. Season with pepper.
  • Step 3 - Use a mandolin or a sharp knife to cut the potatoes, 1 at a time, into 2mm-thick slices. Discard the end slices of each potato and place in stacks on a work surface. Arrange the slices standing on their sides, 1 stack at a time, in tightly packed rows in the prepared dish.
  • Step 4 - Strain the butter mixture through a small sieve into a jug. Discard solids. Pour butter mixture evenly over the potato. Sprinkle with salt. Cover with foil and bake for 30 minutes. Remove foil and bake for a further 1 hour or until top is golden and crisp. Set aside for 10 minutes to cool slightly.

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