1 pound waxy potatoes, peeled
1/4 pint (1/2 cup) vegetable or chicken stock
Salt and freshly ground black pepper
Herbs of your choice (parsley, thyme, tarragon, etc.)
4 cloves garlic, finely chopped
Slice the potatoes very finely on a mandolin, or with a good, sharp knife or a food processor. Steep in cold water for 30 minutes, drain and pat dry.
Preheat the oven to 375 degrees F.
There should only be about 5 layers of potatoes, so choose your roasting pan accordingly. Drizzle some olive oil over the base of the pan. Put a layer of overlapping potato slices on the base, season with salt and freshly ground pepper, a sprinkling of herbs and garlic, a drizzle of olive oil and moisten with a little stock. Continue in this manner until everything is used up.
Bake in the oven until softish when pierced, then increase the heat to 450 degrees F until very brown and crisp.
Serve with what you will.
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