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Potato, garlic and thyme torte

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  • High in dietary fibre
  • Vegetarian
  • No added sugar
  • Healthier living
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Gluten free
  • Egg free

This mouth-watering potato, garlic and thyme torte is the perfect dish to complete your Easter spread.

  • Serves6
  • Cook time1 hour
  • Prep time15 minutes
Potato, garlic and thyme torte cut into wedges

Ingredients

  • 50g butter, melted
  • 1kg Red Royale potatoes, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tbs thyme leaves

Nutritional information

Per serve: Energy: 685kJ/164 Cals (8%), Protein: 4g (8%), Fat: 7g (10%), Sat fat: 5g (21%), Carb: 19g (6%), Sugar: 3g (3%), Fibre: 4g (13%), Sodium: 88mg (4%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Grease a 20cm (base measurement) ovenproof pan with a little melted butter.

  2. Step 2

    Pat the potato slices dry with paper towel and place in a large bowl. Add the garlic, thyme and the remaining butter. Season and gently toss to combine.

  3. Step 3

    Arrange the potato mixture in the prepared pan, pressing down firmly. Bake for 50-60 mins or until the top is golden brown and the potato is tender. Cut into wedges to serve. 

Recipe tip

Serve with small thyme sprigs.

Potato, garlic and thyme torte

Potato, garlic and thyme torte
  • Serves6
  • Cook time1 hour
  • Prep time15 minutes
Ingredients
  • 50g butter, melted
  • 1kg Red Royale potatoes, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tbs thyme leaves
    Description

    This mouth-watering potato, garlic and thyme torte is the perfect dish to complete your Easter spread.

    Method

    1. Step 1

      Preheat oven to 200°C. Grease a 20cm (base measurement) ovenproof pan with a little melted butter.

    2. Step 2

      Pat the potato slices dry with paper towel and place in a large bowl. Add the garlic, thyme and the remaining butter. Season and gently toss to combine.

    3. Step 3

      Arrange the potato mixture in the prepared pan, pressing down firmly. Bake for 50-60 mins or until the top is golden brown and the potato is tender. Cut into wedges to serve.