Crispy Sliced Roasted Potatoes
1.8kg gold potatoes, peeled
slice potato very thinly using a mandoline or a food processor
transfer to a large bowl
1 tsp (3g) garlic powder
60g olive oil or melted butter
24g breadcrumbs
1 tbsp fresh thyme or 1 tsp dried thyme
salt
freshly ground black pepper
50g Parmesan cheese
toss to coat evenly
23cm cast iron pan or baking dish
generously grease with 1 tbsp (14g) butter
arrange potatoes in the prepared pan, stacked vertically
bake uncovered at 190°C for 60-70 minutes until crisp and golden
crispy bacon bits
fresh thyme