Method

1. 1.

   Pour the olive oil into a large bowl and crush in the garlic | Strip the needles from three of the sprigs of rosemary and gently crush with your fingers before tipping into the oil | Season well

2. 2.

   Peel the potatoes then use a mandolin to very thinly slice the potatoes, you’re looking for 1-2mm slices | Alternatively, use a knife, but a mandolin gets you very thin, very even slices

3. 3.

   Tip the potato slices into the large bowl and toss everything really well until all of the potato slices are lightly coated in the oil
   

4. 4.

   Arrange the remaining sprigs of rosemary on the bottom of the prepared frying pan as this is going to be your presentation side and drizzle well with oil – this’ll help the bottom get nice and crisp | Layer on the first layer of potatoes, slightly overlapping them in an even layer, go neat for this first layer as it’ll make the finished dish look amazing
   

5. 5.

   After the first layers are done, you can start adding the potatoes more liberally, as it won’t matter if this isn’t neat because you’re not going to see them | Keep building layers until you have used up all of the potatoes
   

6. 6.

   Get the pan over a medium heat | Fry for 6-8 minutes until your kitchen smells wonderfully of crispy potatoes, you can lift up the edge with a spatula to see how brown they’re getting on,before putting into the oven for 45 minutes to cook through. To tell when cooked a small knife will slide easily into the middle.
   

7. 7.

   Leave for 2 minutes to rest slightly, with a tea towel draped over the hot handle, then carefully, in one smooth movement, flip out onto a serving plate | Peel off the baking paper and serve