Slice the potatoes as thinly as possible.

Arrange the potato slices on the work surface before rolling them once.

Repeat the rolling until the roll reaches the size of the baking mould.

Cut the potato roll in half and place it in the mould with the cut side facing the bottom.

Lightly oil the mould to prevent sticking.

Prepare a mixture of equal amounts of white wine, water and olive oil with salt and thyme.

Pour the equivalent of 2 tbsp of the mixture over each potato roll.

Bake the potatoes for 30 minutes at 200°C.

Let the potatoes rest for 10 minutes before unmoulding.

Brown the potatoes in a hot pan with a drop of olive oil.