This comes from a magnificent Australian friend,
Slice the potatoes very finely on a mandolin, or with a good, sharp knife or a processor. Steep in cold water for 30 minutes, drain and pat dry. 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. Place in a preheated oven at 190°C/375°F/Gas 5 until softish when pierced, then increase the heat to 230°C/450°F/Gas 8 until very brown and crisp. Serve with what you will.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.