Zafra Potato Crunch is an excellent way to serve this popular vegetable.
2 oz. plus
1 teaspoon butter, melted
1 garlic clove, crushed
2 teaspoon salt
1 teaspoon black pepper
6 medium-sized potatoes, peeled and cut into wafer-thin slices
1 tablespoon chopped fresh parsley
Preheat the oven to fairly hot 400 °F (Gas Mark 6, 200 C).
Using the teaspoon of butter, grease a medium-sized baking dish and set it aside. Pour the remaining melted butter into a small mixing bowl and stir in the garlic, salt and pepper.
Place one-third of the potatoes on the bottom of the baking dish and sprinkle over one-third of the butter mixture.
Continue making layers in this way until all the potatoes and butter have been used up.
Cover the dish with aluminium foil, place it in the oven and cook for 25 minutes.
Remove the dish from the oven and remove and discard the foil. Place a warmed ovenproof serving plate, inverted, on top of the dish and reverse the two.
Place the serving dish in the oven and continue to cook for a further 6 to 10 minutes or until the potatoes are well browned on top.
Remove the dish from the oven, sprinkle with the parsley and serve immediately.