John Paul Urizar
Ingredients
Method
1.Preheat oven to 240°C (220°C fan-forced). Lightly oil a shallow 26cm round ovenproof frying pan or 2-litre/8-cup capacity baking dish.
2.Put the butter into a small saucepan over a low heat. With the side of a large knife, crush the garlic cloves and add them to the butter. When the butter has melted, remove from the heat and season lightly with sea salt flakes and freshly ground black pepper.
3.Using a sharp knife, mandolin or v-slicer, cut potatoes into 2mm slices. Pat slices dry with paper towel. Place a single layer of potato, slightly overlapping, into the baking dish; brush with a little of the butter. Continue layering the remaining potato and butter; cover dish with foil.
4.Bake potatoes for 20 minutes. Remove foil; using a metal spatula, press down on potato to gently compress it.
5.Reduce oven temperature to 220°C (200°C fan-forced). Bake potato, uncovered, for about 30 minutes or until the top is crisp and golden and potato is tender. Cut into wedges to serve.
