Step 1

Preheat oven to 200°C. Use a mandolin or sharp knife to cut the potatoes crossways into 1mm-thick slices. Pat dry with paper towel.

Step 2

Combine the butter, garlic, chilli flakes and thyme in a small bowl.

Step 3

Brush a 15cm (base measurement) ovenproof frying pan with a little of the butter mixture. Arrange a thin layer of potato over the base of the frying pan. Brush with a little more butter mixture and season well. Continue layering with remaining potato and butter mixture.

Step 4

Bake for 1 hour or until the potato is golden brown and tender. Line a baking tray with baking paper. Invert potato mixture onto the tray. Bake for a further 20 mins or until the top is golden brown. Set aside for 5 mins to cool slightly. Transfer to a serving platter or return to the frying pan. Cut into wedges to serve. Serve with sliced red chilli and thyme sprigs