Spanish cuisine · Vegetable Dishes

Baker's Potatoes

Thin potato slices slow-baked with onions, bay leaf and white wine until the edges turn crisp.

Ingredients · for 4 servings

• 1 kg waxy potatoes
• 2 onions
• 3 garlic cloves
• 2 bay leaves
• 150 ml white wine
• 100 ml olive oil
• 1 tsp dried thyme
• Salt, pepper

Instructions

1. Peel the potatoes and slice them evenly 4 mm thin, cut the onions into fine rings and the garlic into slices.
2. In a bowl, thoroughly mix the potatoes, onions, garlic, thyme, salt and pepper with half the olive oil using your hands until every slice is coated.
3. Layer the mixture loosely in a large baking dish, tuck in the bay leaves and pour the white wine over evenly.
4. Drizzle with the remaining olive oil, cover with foil and bake at 190°C for 35 min until the potatoes are cooked through.
5. Remove the foil and bake uncovered for another 20–25 min until the top slices are golden brown and the edges crisp, while the liquid has nearly all been absorbed.
6. Remove the bay leaves, let rest briefly and serve hot as a side to fish or roasted meat.