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Pete's Pommy Pommes
Recipe courtesy Jennifer Paterson and Clarissa Dickson Wright
- Total Time:
- 1 hr 55 min
- Prep:
- 25 min |
- Inactive Prep:
- 30 min |
- Cook:
- 1 hr
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 1 pound waxy potatoes, peeled
- Olive oil
- 1/4 pint (1/2 cup) vegetable or chicken stock
- Salt and freshly ground black pepper
- Herbs of your choice (parsley, thyme, tarragon, etc.)
- 4 cloves garlic, finely chopped
Directions
Slice the potatoes very finely on a mandolin, or with a good, sharp knife or a food processor. Steep in cold water for 30 minutes, drain and pat dry.
Preheat the oven to 375 degrees F.
There should only be about 5 layers of potatoes, so choose your roasting pan accordingly. Drizzle some olive oil over the base of the pan. Put a layer of overlapping potato slices on the base, season with salt and freshly ground pepper, a sprinkling of herbs and garlic, a drizzle of olive oil and moisten with a little stock. Continue in this manner until everything is used up.
Bake in the oven until softish when pierced, then increase the heat to 450 degrees F until very brown and crisp.
Serve with what you will.