Ingredients

Instructions

  1. Preheat the oven to 200ºC.
  2. Thinly slice the potatoes, and place the potato slices on two lightly oiled baking trays, sprinkle with thyme, drizzle with a little olive oil and bake for 15-20 minutes, or until tender and golden. Set aside.
  3. Add the spaghetti to a large saucepan of boiling water and cook until al dente.
  4. Heat 1 tablespoon of oil in a large pot over a medium heat, add the onion and garlic, and sauté until softened.
  5. Add the sage and sauté for 1 minute or until soft.
  6. Add the drained spaghetti and toss to combine.
  7. Pour in the stock or wine/vegetable stock, season with salt and freshly ground pepper, and toss together for 2 minutes.
  8. Add the potato slices and lemon juice and toss for 1 minute further or until the liquid has reduced.
  9. Remove from the heat and drizzle with a little olive oil.
  10. Transfer the spaghetti to a large serving platter and sprinkle with the parmesan or pecorino.
  11. Serve with crusty rolls and salad greens.