TIPS AND TRICKS

Make sure your slices aren’t too thick – they should be thin enough to crisp up in the oven.

Always coat in a good amount of sea salt and olive oil or butter as this adds to the flavour and texture.

Try experimenting with flavourings. Different woody herbs work well, like thyme or bay. Add a pinch of hot smoked paprika for a punchy spicy take, or top with grated cheddar or parmesan for the final 5 mins of cooking.

Try making mini versions with new potatoes. Cook for around 40 mins and serve with a soured cream and chive dip.