Ingredients
- 80 g of butter, plus extra for the tin
- 4 garlic cloves, grated
- 6 large potatoes, very thinly sliced
- 1 good handful of flat leaf parsley, chopped
- 1 mixed leaf salad, to serve (optional)
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6.Step 2
Melt the butter in an ovenproof frying pan over a low-medium heat and add the garlic. Warm the garlic in the melted butter until fragrant, then remove from the heat.Step 3
Butter a 900g/ 2lb loaf tin, line the base and ends with baking paper and brush with some of the garlic butter.Step 4
Add the potato slices to a mixing bowl and pour 3/4 of the melted butter over the top, mixing well. Stir in the parsley and season with salt and ground black pepper.Step 5
Arrange the potatoes in the bottom of the tin, pushing them down to make sure you reach all corners.Step 6
Brush the potatoes with the remaining garlic butter.Step 7
Place a piece of greaseproof baking paper on top, weigh everything down with something heavy and ovenproof ( another loaf tin with baking beans or water in works well) and bake for 45 mins. Then remove the added weight and leave the tin uncovered in the oven for a further 10 mins.Step 8
Once baked, leave to rest for 5 mins before turning out onto a plate. Then sprinkle with parsley, slice, serve and enjoy.