| 1 | Prep: Peel potatoes and cut into paper-thin slices, wash well under cold running water. Dry well in a kitchen cloth and place in a large bowl. Preheat oven to 200°C. |
| 2 | Melt the butter and toss in the potatoes with a large pinch of salt. |
| 3 | Beginning at outside edge of dish, arrange 1 layer of potatoes in concentric circles, slightly overlapping slices, to cover bottom of dish. Continue layering potatoes in concentric circles to make 2 more layers. |
| 4 | Lightly grease sheet of foil with remaining oil mixture; place foil, greased side down, on top of potatoes. Place another heavy oven-proof dish or lid on top of potatoes to weight them down. Cook 5 minutes over medium-high heat until underside is lightly browned. Cool and freeze. |
| 5 | Defrost well before placing in a preheated 220°C oven and bake 10 minutes. Uncover and bake 10 minutes longer or until potatoes are tender. |
| 6 | To serve, place large platter upside down over dish; grasping them firmly together, carefully invert potatoes onto platter. Alternatively - serve directly in baking dish. Garnish with rosemary sprig. |
Potatoes Anna