Braden Family Cookbook
Chuck Braden
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.
