Quick Italian-Style Dauphinois with Bay Leaves

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I made this when eating toute seule after a day’s digging in the vegetable patch, where I was planting seedlings outside for the first time. It accompanied juicy pan-fried lamb chops and served with a version of the River Café herb sauce, which is salty, green, thick and cold, made with breadcrumbs, anchovies, garlic, plenty of different herbs, capers and olive oil.

The potatoes were soft and sweet with the top slightly crisped, and took only around 20 minutes to cook through. The key is to slice them very finely and not to layer them too thickly. This recipe is no revelation, but the method produced very good potatoes and I had not done it before.

Ingredients:

waxy potatoes

olive oil

bay leaves or rosemary or thyme

How to make:

Pre-heat the oven to 180c.  Peel the potato(es) and slice very finely – like 2mm max. Toss in a bowl with a tablespoon or two of olive oil, depending on how many potatoes there are, salt and pepper.

Layer around 3-4 slices thick onto an oven dish, interspersing your herbs.

Bake until soft all the way through.

Meanwhile – season then fry or grill your lamb for about  3-4 minutes on each side, depending how thick, so that the center remains pink and whiz up the green herby sauce.

Leave the meat to rest for a few minutes then serve.

Eaten with:

Red wine, lamb, herb sauce.

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