You can use just about any herbs and spices in the seasoning;
just scatter them in as you layer the slices.
500 gmwaxy potatoes (about 3), such as kennebec40 gmbutter, melted1 tbspolive oil1 tbspthyme leaves
Preheat oven to 180C. Thinly slice potato with a mandolin and arrange slices in a single layer, slightly overlapping, to form eight 10cm-diameter circles. Place on an oven tray lined with baking paper. Combine butter and oil in a bowl and brush over potato, season to taste and scatter with thyme leaves. Continue layering potato slices, brushing with butter, scattering with thyme and seasoning until all potato slices have been used. Roast until golden (30-40 minutes), serve warm with trout.