Step 1

Preheat the oven to 180°C fan / 400°F. Next prepare the herbs and garlic, then leave to one side.

Step 2

Peel, then thinly slice the potatoes approx 3mm (0.1”) thick and transfer to a large mixing bowl. We use a mandolin to speed up this process. If you don’t have a mandolin, simply use a sharp knife and transfer the sliced potato to a large bowl of cold water as you go so they don’t discolour, then drain, pat the slices dry and add them back to the bowl.

Step 3

To the bowl, add the thyme, rosemary, garlic, the juice and zest from the lemon, 4 tablespoons of olive oil and generous pinches of salt and pepper. Then mix until the slices are coated.

Step 4

Lightly grease a round oven-proof dish or pan approx. 26cm (10”) with olive oil. Stack the slices of potato upright in the dish to create a swirl. Then pour any remaining ingredients from the bowl over the slices of potato.

Step 5

Roast for 70-80 minutes or until crispy and golden, and cooked through. If the potatoes begin to brown too quickly, simply cover with a sheet of baking paper. Sprinkle over some extra salt to serve.