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  • The Australian Women’s Weekly Food

    French connection

    Jun 02, 2019 5 minutes
    PHOTOGRAPHY JOHN PAUL URIZAR STYLING KIRSTEN WILSON

    POTATOES ANNA

    PREP + COOK TIME 1 HOUR SERVES 6

    100g butter, chopped 2 cloves garlic, peeled 1.2kg desiree potatoes, peeled

    1 Preheat oven to 240°C/220°C fan. Lightly oil a shallow 26cm round ovenproof frying pan or 2-litre (8-cup) capacity baking dish.

    2 Place butter in a small saucepan over low heat. With the side of a large knife, crush garlic cloves; add to butter. When butter has melted, remove from the heat and season lightly with sea salt flakes and freshly ground black pepper.

    3 Using a sharp knife, mandolin or V-slicer, cut potatoes into 2mm slices. Pat slices dry with paper towel. Place a single layer of the potato slices, slightly overlapping, into the baking dish; brush potato with a little of the butter. Continue layering the remaining potato and butter; cover dish with foil.

    Bake potato for 20 minutes. Remove the foil; using a

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