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.
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
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