SERVES 6 PREP AND COOK TIME 1 HOUR
100g butter, chopped 2 cloves garlic, peeled 1.2kg all-purpose potatoes, peeled 1 Preheat oven to 240°C (220°C fanforced). Lightly oil a shallow 26cm round ovenproof frying pan or 2-litre/8-cup capacity baking dish. 2 Put the butter into a small saucepan over a low heat. With the side of a large knife, crush garlic cloves; add to butter. When butter has melted, remove from the heat and season lightly with sea salt flakes and freshly ground black pepper. 3 Using a sharp knife, mandolin or V-slicer, cut potatoes into 2mm slices. Pat slices dry with paper towel. Place a single layer of the potato slices, slightly overlapping, into the baking dish; brush potato with a little of the butter. Continue layering the remaining potato and butter; cover dish with foil. 4 Bake potato for 20 minutes. Remove the foil; using a metal spatula, press down on potato to gently compress it. 5 Reduce oven temperature to 220°C (200°C fan-forced). Bake, uncovered, for about 30 minutes or until the top is crisp and golden, and potato is tender. Cut into wedges to serve. Not suitable to freeze or microwave.