Pete's Pommy Pommes

Name: Pete's Pommy Pommes
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H55M0.000S
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

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Level: Easy
Total: 1 hr 55 min

Prep: 25 min
Inactive: 30 min
Cook: 1 hr

Yield: 4 servings

Level: Easy
Total: 1 hr 55 min

Prep: 25 min
Inactive: 30 min
Cook: 1 hr

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.