Step 1

Heat the oven to 190C/fan 170C/gas Line 2 baking sheets with baking paper and use a pencil to draw 3 x 12cm circles on each piece of paper, then flip the paper over.

Step 2

Use a mandolin or very sharp knife to cut the potatoes into 2-3mm slices. Put the potato slices into a large bowl of cold water to soak for 20-30 minutes, refreshing the water halfway – this will help to remove some of the starch.

Step 3

Meanwhile, put the butter into a small pan and gently melt. Once foaming, add the garlic and peppercorns, cook for 1 minute then remove from the heat. Cool slightly.

Step 4

Drain the potatoes really well and pat dry with kitchen paper. Form a base layer of potato slices, slightly overlapping each (using the circles you drew as a guide), season and brush liberally with the butter. Repeat, but slightly smaller than the base layer, so that it forms into a pyramid shape. At this stage you can cover and chill, and bake later.

Step 5

Sprinkle with a few extra crushed pink peppercorns, then bake for 45 minutes until really golden and the potatoes are tender to the point of a knife.