1.Preheat oven to 200°C (180°C fan-forced). Line base of a 25cm (top measurement) ovenproof frying pan with baking paper.
2.Place butter, brandy, rosemary, thyme, 1 bay leaf and garlic into a small saucepan; stir over a low heat until butter is melted. Remove from heat; season with ½ teaspoon sea salt flakes and ¼ teaspoon ground white pepper.
3.Using a sharp knife, mandoline or V-slicer, cut potatoes into 2mm slices. Pat slices dry with paper towel.
4.Generously brush some butter on base and side of the pan; place remaining bay leaves on base. Place a single layer of potato, slightly overlapping, into the pan; brush with a little butter. Continue layering remaining potato and butter until all potato is used. Generously brush top with butter. Press a sheet of baking paper onto potato; press down to slightly compress potatoes. Cover pan with foil.
5.Bake potato for 45 minutes. Remove the foil; using a metal spatula, press down on potato to gently compress it.
6.Bake potato, uncovered, for 40 minutes or until top is crisp and deeply golden, and potato is tender. Turn out on a warm serving plate; scatter with extra rosemary leaves, if desired. Cut into wedges.
Not suitable to freeze. Butter mixture suitable to microwave.Note