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How to Make

Step 1: Preheat the oven to 200°C (180°C fan-forced).
Step 2: Line base of a 25cm (top measurement) ovenproof frying pan with baking paper.
Step 3: Place the butter, brandy, rosemary, thyme, 1 bay leaf and garlic into a small saucepan; stir over a low heat until butter is melted; remove from heat & season with sea salt flakes and ground white pepper, or salt and pepper to your taste.
Step 4: Generously brush some butter on base and side of the pan; place remaining bay leaves on base.
Step 5: Using a sharp knife, mandoline or V-slicer, cut potatoes into 2mm slices; pat slices dry with paper towel; (Do not be tempted to do potato slicing ahead of the recipe as potatoes may go brown).
Step 6: Place a single layer of potato, slightly overlapping, into the pan then brush with a little butter; continue layering remaining potato and butter until all the potato slices are used.
Step 7: Generously brush the top layer of potatoes with butter.
Step 8: Press a sheet of baking paper onto potato; press down to slightly compress potatoes; cover pan with foil.
Step 9: Bake potato for 45 minutes; remove the foil & using a metal spatula, press down on potato to gently compress it.
Step 10: Bake potato, uncovered, for 40 minutes or until top is crisp and deeply golden, and potato is tender.
Step 11: Turn out on a warm serving plate; scatter with extra rosemary leaves, if desired.
Step 12: Cut as you would a cake and serve.