Layered potato ingots - you will need a mandoline to cut the potato slices as they need to be nearly translucent. You will also need a baking tray of suitable dimensions and to allow a depth of approximately 5cm/2” of potato plus ideally, a similar one to place on top.
Line the baking tray with greaseproof/baking paper and brush the bottom with olive oil
Place a layer of potato slices in the bottom and sprinkle with a little sea salt. Add subsequent layers with salt until the desired depth is reached.
Gently press the potatoes down, then brush the top with olive oil and cover with greaseproof/baking paper.
Place the other baking tray on top and fill with water to weight it down.
Cook in the oven at 180f/82c for fifty minutes, then remove and allow to cool.
Carefully take the potatoes out of the baking tray and transfer to a chopping board.
Trim as necessary, then cut into ingots of a manageable size.
Fry in a suitable depth of oil or, ideally in a deep fryer, for a few minutes until crisp and golden on the top and sides.
Drain on kitchen paper and serve.
3 servings