Aromatic roast potatoes in a white wine sauce with fresh thyme and rosemary.
Heat the oven to 200°C.
Peel the potatoes and finely slice crosswise. Toss the slices in a bowl with the olive oil, salt and freshly ground pepper.
Lightly oil a baking tray and scatter the potatoes loosely over the base. Pour over the white wine and scatter with the thyme sprigs and the rosemary.
Bake the potatoes in the oven for 30 minutes until the wine has evaporated and the potatoes become crisp and golden.
Serve hot from the oven, chop the parsley and sprinkle on top.
«Keep an eye on them during the last few minutes when they can crisp up quite quickly.»