Yes another French classic, first taught in the kitchens of Le Gavroche, I remember it was served with fillet of beef and braised celery. We used to make it fresh everyday, which meant there was always some left for staff food, which I highly appreciated!! This recipe has been slightly tweaked, using olive oil, instead of clarified butter.
Recipe:
Ingredients:
2 large potatoes
3 tbsp olive oli
1 tbsp fresh picked thyme
Salt & pepper
Method:
1. Peal the potatoes and using a mandolin, thinly slice them 2mm thick.
2. Place in a bowl and add the fresh picked thyme, salt & pepper, olive oil and mix well. Make sure all slices are coated.
3. Line a medium size baking dish with greaseproof paper. Start to build layers of potatoes, slightly overlapping.
4. Cover with greaseproof paper and foil. Bake at 180 degrees for 90 mins.
5. Remove from the oven and place a tray directly on top, add heavy items and allow to press and cool. Place in the fridge.
6. Cut in to even rectangles, or any shape that suits you.
7. Gently colour in a pan with a little olive oil until golden brown all over.
Works great with roast beef, chicken or just on its own (with a little ketchup, my favourite)
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Sam