My new favourite way to do roast potatoes! By thinly slicing them, we're increasing the surface area for extra crispy crunchy goodness. By hand these would take forever, and I reckon would be near impossible to get them this even! But with our WunderSlicer Thermo Cutter & Slicer it takes literally a couple of minutes.. easy as that.
My website is the ONLY place to access this brilliant cutter throughout Australia and New Zealand (don't fall for the copies!). Check it out here - click to find out more...
Ingredients
1.5kg floury potatoes (you can do more or less, the method will be the same)
80g extra-virgin olive oil
3 tsp salt flakes
1 tsp dried thyme (optional)
1 tsp chilli flakes (optional)
Method
- Preheat oven to 200C.
- Place your WunderSlicer Thermo Cutter & Slicer in position on top of your Thermomix machine. If you want a quick guide on how to do that, click here to watch the video. I would recommend the thick slice blade for your potatoes.
- Set your machine to reverse speed 2.5.
- Place potatoes down the chute and use the feeding tube to guide the potatoes, not push the potatoes. Let the machine do the work - you'll get best results! Halving the potatoes lengthways I found to be the best shape to fit in the chute.
- Once all your potatoes are sliced (you might need to do this in two batches), tip them into a large bowl of room temperature water and ensure all are completely submerged. Allow to soak for minimum 3 minutes.
- Take a large roasting dish and brush the base liberally with oil. Drain the potatoes and stack slices upright in lines running the length of your roasting dish. I like having the skin side facing upwards, but it's totally up to you. Pack them tightly so they support each other. Alternatively, a quicker option is to simply spread the slices flat, evenly across two lined baking trays. This absolutely gives the same delicious, crunchy result but doesn't have the same wow factor (check out the video below).
- Drizzle potato slices liberally with olive oil. Sprinkle evenly with salt flakes, thyme and chilli flakes.
- Roast potatoes for 60 minutes, or until crisp, golden and cooked through - test potatoes with a knife or skewer into the centre to ensure they're soft (it may take an additional 10 to 15 minutes).
Serve hot out of the oven and enjoy! I promise it looks way more impressive and complicated than it actually is ;)
