Saltily crisp and moorish

INGREDIENTS

• 1 very large potato per person, or equivalent
• Woody herbs such as thyme or rosemary
• sea salt
• Olive oil

METHOD

• Slice the potatoes very thinly. I used a mandolin.
• Pile onto baking paper on a baking tray.
• Drizzle with olive oil and sprinkle with the herbs and salt. Mix with your hands until all the slices are coated with the oil, salt and herb mixture as though you were tossing a salad. If its easier you can use a bowl for this stage (I was trying to save on the washing up).
• Spread out to a one or two slices thick layer. You may need to use two trays. The potatoes will cook more quickly on the outer edges so make the outer edges a bit thicker than the centre.
• Cook in a hot oven (200C) on fan bake until the potato slices are golden, tender and crispy.