Crispy Layered Potatoes

Chopped tomato, watercress & horseradish salad. Make in a frying pan.

Ingredients

Day 1

Preheat the oven to 3500F.
Peel the potatoes and slice as finely as you can, ideally 1/16 inch thick.
Pick and finely chop the rosemary and thyme.
Drizzle with 2 tablespoons of olive oil and toss it all together with a pinch of sea salt and black pepper. Line a 9-inch non-stick ovenproof frying pan with parchment paper, then rub with olive oil.
Layer up the potatoes, pressing down well to compact, then cover with aluminum foil and bake for 1 hour 30 minutes.
Remove from the oven and leave to cool.
Now, evenly press down on the foil, weigh it down with plates to compress everything, and refrigerate overnight.

Day 2

The next day, preheat the oven to 425F.
Remove the aluminum foil, then turn the potatoes out onto a board and remove the parchment.
With a large sharp knife, cut the potatoes into 1 VA-inch slices, turning each slice onto its side to expose the layers.
Rub 1 tablespoon of oil into the pan, then put the potatoes back in on their side like a jigsaw, really pressing, packing and compacting them in to fill the pan.
Cook at the bottom of the oven for 30 minutes, or until beautifully golden and crispy on the base.
Meanwhile, quarter the cherry tomatoes, toss with the watercress, horseradish and 1 tablespoon each of extra virgin olive oil and red wine vinegar, then season to perfection and serve alongside the crispy potatoes.