These potatoes always look impressive, as well as taste amazing.
A great side for meal, they look as though they’ve taken AGES to make. I like to do mine with garlic and rosemary, but don’t worry if you don’t have those to hand. Cooking them without is just as good. Try using small, waxy potatoes of you can get them, as not only do they keep their shape batter, but you can cut the slices quite thinly without them breaking and falling apart.
400g of any small potatoes. Ideally, a waxy potatoto like Charlotte, is good.
With a sharp knife, cut a series of slices along one edge. Go as close to the edge as you dare , and put them a couple of mm apart.
Toss them all in oil , sprinkle salt and pepper, then throw in a baking tin with a couple of cloves of garlic and some rosemary .
You can use any herbs, ideally bunches of fresh, rather than chopped dried herbs.
Bake in a hot oven (200 C fan) for about 50 mins, (tossing them once or twice during cooking).
Serve with an extra grinding of salt .
These go particularly well with sour cream, but you could also try salsa, or a mustard sauce as a dip.