Pete’s Pommy Pommes


This comes from a magnificent Australian friend, Pete Smith, and my nickname for them is Pommy Pommes. Pete served them at a dinner party with roast lamb, but I have used them with game where they are perfect and easier than proper game chips. Not enough is made of potatoes and I think everyone would love this crunchy, succulent method.


  • 450g/1lb waxy potatoes, peeled
  • olive oil
  • 150ml/¼ pint vegetable or chicken stock
  • salt and freshly ground pepper
  • herbs of your choice (parsley, thyme, tarragon, etc.)
  • 4 cloves of garlic, finely chopped


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.