Braden Family Cookbook

Chuck Braden

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PETE'S POMMY POMMES               Two Fat Ladies[1] 

450g/1 pound waxy potatoes, peeled
Olive oil
150ml/1/4 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 190C/375 degrees F/Gas 5 until softish when pierced, then increase the heat to 230C/450 degrees F/Gas 8 until very brown and crisp. 

Serve with what you will.

[1]Itís a television show!