Pommes de Terre aux Herbes

Sliced Potatoes Baked with Herbs and Olive Oil

Preparation info

  • Difficulty


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Appears in

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.


  • 8 medium potatoes, very thinly sliced
  • ½ to 2/3 cup oil (half olive, half peanut)
  • ½ tablespoon thyme
  • ½ tablespoon savory
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper


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 flat baking dish or cookie sheet and bake 35 to 40 minutes, or until crisp and golden. Remove from the dish with a spatula. Check the seasoning and serve.