Serves 6-8

2 pounds/900g russet potatoes cut into 1/2 inch/1.25cm slices
3 tablespoons/45ml extra­ virgin olive oil
1 teaspoon/5ml lemon juice
¼ teaspoon/1ml crushed red pepper
¼ teaspoon/1ml. dried thyme
¼ teaspoon/1ml. sea salt
¼ teaspoon/1ml. black pepper
1 large handful organic sprouts
1 teaspoon/5ml lemon zest

Preheat the oven to 400F/200C/Gas6

Coat 2 baking sheets with cooking spray or parchment paper and set aside.

In a large bowl, combine potatoes, oil, lemon juice, red pepper, thyme, sea salt and black pepper; toss to combine.

Arrange the potato slices on prepared baking sheets, spacing them ¼ inch/62mm apart.

Bake for 25 minutes, rotating sheets halfway through, until potatoes are golden brown. Remove from oven; transfer potatoes and parchment paper to a rack and let cool for 5­-10 minutes.

Arrange on a serving platter topping each potato slice with sprouts and lemon zest.