Pommes Anna

Method

1. Put the duck fat in a pan with the garlic, whole thyme sprigs and bay leaves. Heat gently for 5-10 minutes to melt the fat, then set aside to infuse for 20 minutes – somewhere warm so the fat doesn’t solidify. Remove and discard the aromatics.
2. Meanwhile, peel the potatoes and slice very thinly (a mandoline is best for this). Wash the slices in cold water to remove any excess starch, then pat dry on kitchen paper.
3. Heat the oven to 200°C/fan180°C/gas 6. Put the potato slices in a bowl and toss with the infused fat. Warm a 20cm non-stick, ovenproof frying pan over a low heat. Layer up the slices of potato in overlapping circles in the pan, seasoning every so often and sprinkling with some of the extra thyme leaves, until all the potatoes are used up. Continue to cook over a very low heat for 10-15 minutes to help the potatoes crisp up and brown. Shake the pan gently every so often to prevent the potato slices catching and burning.
4. Cover with a sheet of baking paper and a lid (or foil), transfer to the oven and bake for 45-55 minutes until tender to the point of a knife. Cool for 10 minutes. Turn out onto a board or serving plate, then serve in wedges.