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Tipsy Potatoes

Crispy potatoes oven baked in white wine. Tipsy Potatoes are great served with fish, roasted meat or even as a topping to stew/casserole. As they bake, they absorb the wine and then crisp to golden brown.

  • Total time: 30 minutes

Serves: 4


  • 750g Potatoes (King Edward or similar all-purpose)
    2tbps Extra Virgin Olive Oil plus extra to oil the tray
    Sea Salt and Black Pepper to taste
    200 ml Dry White Wine
    4-5 Thyme sprigs


  1. Preheat oven to 200 C Lightly oil a shallow baking dish
  2. Peel potatoes and finely slice widthways.
  3. Scatter potatoes loosely over the base of the oiled dish.
  4. Scatter potatoes loosely over the base of the oiled dish.
  5. Pour the wine over the potatoes and scatter with thyme sprigs.
  6. Bake for 15 - 20 minutes. The wine wil bubble and the potatoes will crisp to a golden crunch. Keep an eye on them once the wine has bubbled away as they can crisp quite quickly and may scorch. Serve hot.

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