Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
1 hr 55 min
25 min
30 min
1 hr
4 servings


  • 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


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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.


Pete's Pommy Pommes

Recipe courtesy of Jennifer Paterson|Clarissa Dickson Wright

Boilermaker Pete

Recipe courtesy of Triple XXX Family Restaurant

Pommes Dauphinoise

Recipe courtesy of Sarah Sharratt

Pommes Aligot

Recipe courtesy of Tyler Florence

Baked Pommes Frites

Recipe courtesy of Michael Chiarello

Baked Pommes Frites

Recipe courtesy of Michael Chiarello

Chaussons aux Pommes

Recipe courtesy of Laura Calder

Louie and Pete's Lamb Spiedies

Recipe courtesy of Louie Larson|Pete O'Connell

Trending Videos

So Much Pretty Food Here