Buttery roast thyme potatoes

• small waxy potato↗1 ¼kg kg

  such as Charlotte or Anya

• olive oil↗2 tbsp tbsp
• large onions↗3

  finely sliced

• sprigs thyme↗4

  chopped

• melted butter85g g

Step-by-step instructions

1. 1

   Heat oven to 160C/fan 140C/gas 3. Slice the potatoes into rounds the thickness of a £1 coin. Heat the oil in a large saucepan and add the onions, season with a little salt, lots of pepper and the thyme. Cook gently for about 15 mins until softened.

2. 2

   Generously butter a large roasting tin and arrange a layer of potatoes over the base, overlapping each slice with a sprinkling of onions. Drizzle with a little of the melted butter and season. Continue layering, drizzling with butter, sprinkling with onions and seasoning until all the potatoes have been used, finishing with a top layer of potatoes. Cook in the top of the oven for 1 hr – the potatoes should be meltingly soft and the top golden and crusty.