An elegant, and retro Swedish way to serve potatoes as an accompaniment.

Scrub some new potatoes (the waxy, yellow varieties are the best to use with this recipe), and slice thinly across the width, making sure your knife does not run all the way through.

Place snugly in a baking dish, drizzle with a little olive oil and place in a hot oven (200c) for 20 minutes.

Remove from the oven and drizzle with a little more olive oil, some crushed sea salt, a sprinkling of breadcrumbs and of thyme. Return to the oven for another 20 minutes, or until the potatoes are golden crisp.