Directions

1. Finely slice the potatoes on a mandolin to wafer thin and soak in cold water.
2. Preheat oven to 170C fan forced (190C conventional).
3. Line an 11cm x 22cm loaf pan with baking paper extending up the sides 5cm on each side.
4. Drain potatoes and dry well on a tea towel or paper towel.
5. Place in a large bowl and drizzle with butter, rosemary and some sea salt.
6. Toss well to coat all potato slices.
7. Layer potatoes in the loaf pan, overlapping slightly as you go, to make even layers.
8. Fold over baking paper and press down firmly.
9. Cover the pan tightly in foil and bake for 2 hours, until potatoes are soft when tested with a metal skewer.
10. Allow to cool slightly, then weigh down the top of potatoes, ideally with another loaf the same size filled with tins or rice bags.
11. Refrigerate overnight.
12. Carefully remove potato slab from loaf pan and slice into 6 portions.
13. Heat oil in a saucepan to 160C over medium heat.
14. Lower potato portions into oil in batches, carefully moving around so they don’t stick.
15. Cook for 2-3 mins, until deep golden, then drain on a rack over an oven tray.
16. Repeat with remaining pieces, then reheat briefly in the oven before serving.