A classic potato side dish made with butter garlic and thyme .
Put the butter in a pan with the garlic and thyme leaves and melt over a gentle heat
peel your potatoes and slice very thinly, a mandoline or food processor is best for this, Wash the slices in cold water to remove starch, then pat dry
Put the potato slices in a bowl and mix with the infused butter. Warm a small/medium non-stick, ovenproof frying pan over a low heat. Layer up the slices of potato in overlapping circles in the pan, seasoning every so often and sprinkling with some of the extra thyme leaves, until all the potatoes are used up. Cook over a very low heat for 5/10 minutes until the potatoes start to crisp up and brown.
Give your pan a gentle shake every so often to prevent the potato slices catching and burning then cover with a sheet of baking paper and transfer to the oven and bake for 40 minutes at 180C minutes until tender to the point of a knife. Cool for 10 minutes then turn out of the pan and serve