Crispy Potatoes Pavé

• servings: 12 servings
• active time: 15 minutes
• total time: 9 hours 55 minutes

Ingredients

1 ½ kg potatoes (such as Maris Piper)

100 g butter

2 cloves garlic (minced)

80 ml chicken (or vegetable)

1 tbsp thyme leaves (chopped + extra for garnish)

Directions

Grease and line a 20cm loose bottom cake tin

Melt 50g of the butter in a saucepan and add the garlic for 1 minute. Add the thyme and stock and mix well.

Peel the potatoes then slice in a food processor on the thinnest setting.

Layer the potatoes in the tin evenly adding the buttery stock from time to time.

Cover with foil and cook 180 for 1 hour or until completely tender.

Leave to cool then fold the foil in half. Add two pieces of cardboard or a tin that fits and weigh down with more tins.

Refrigerate overnight.

Cut into 12 pieces and place on baking paper or a silicone mat.

Melt the remaining 50 g of butter and brush the potatoes.

Roast 200 C for 40 minutes then add thyme sprigs if using. Roast for a further 10 minutes.