Old MacDonald's Potato Box Recipes
Pete's Pommy Pommes Ingredients 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 garlic, finely chopped Directions 1. 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. 2. There should only be about five 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 black pepper, a sprinkling of herbs and garlic, a drizzle of olive oil and moisten with a little stock. 3. Continue in this manner until everything is used up. Place in a preheated oven at 190C/375F/Gas 5 until softish when pierced, then increase the heat to 230C/450F/Gas 8 until very brown and crisp. Serve with what you will.

Old MacDonald's Potato Box Recipes

Pete's Pommy Pommes

Ingredients

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 garlic, finely chopped

Directions

1. 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. 2. There should only be about five 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 black pepper, a sprinkling of herbs and garlic, a drizzle of olive oil and moisten with a little stock. 3. Continue in this manner until everything is used up. Place in a preheated oven at 190C/375F/Gas 5 until softish when pierced, then increase the heat to 230C/450F/Gas 8 until very brown and crisp. Serve with what you will.