Mireille Johnston

Pommes de Terre aux Herbes

Sliced Potatoes Baked with Herbs and Olive Oil

Preparation info
  • For

    6

    people
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of the Sun: Classical French Cooking from Nice and Provence
The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

This is a lovely, golden dish; some of the potato slices will be crunchy, some tender—all will taste delicious. It is one of my favorite accompaniments for gigot d’agneau à l’aillade, broiled fish, or plain broiled lamb chops.

Ingredients

  • 8 medium potatoes, very thinly sliced
  • ½ to 2/3 cup oil (half olive, half peanut)
  • ½

Method

Preheat the oven to 425°.

Dry the potato slices on paper towels and place them in a large bowl. Add the oil, thyme, savory, and salt and pepper and mix thoroughly with your hands to be sure each slice of potato is coated.

Spread the slices in two or three layers on a fl