This is the easiest way to produce a golden-topped potato dish. Once they are in the oven, there is nothing further to do.
1.200kg ( about 2½ lb) mid to late season potatoes (agria are perfect) 2-3 tsp flaky sea salt 3 Tbsp extra virgin olive oil
1 Preheat oven to 200°C (400°F). Peel potatoes and slice very thinly with a large sharp knife, or on a mandolin. Transfer potatoes to a clean tea towel and massage with the towel until the potatoes are dry. Take your time with this. Tip potatoes into a shallow unlined ovenproof dish. Pour in the oil and sprinkle with salt, then thoroughly massage the potatoes with oil and salt until all are coated.
2 Bake potatoes for 1 hour, or until golden on top. Don’t touch them! The success lies in the potatoes on top forming a golden crunchy crust locking in steam below to cook the layers below to melting tenderness.
3 Remove potatoes from oven, serve and eat!