Firm fleshed Roosters are ideal for this dish
- 8 medium Roosters 2oz. Butter
- 2 tbs. Olive Oil
- 3 Cloves Garlic - finely chopped
- Salt and Black Pepper
Peel the potatoes and steam them until nearly cooked (you don't want them to fall apart). This will take about 30 to 35 mins. Tip them out on to a tray and leave to cool. When they are cool slice them into quarter inch slices. Melt the butter in the oil and add half the garlic.
Have ready a flat oven-proof tray (a swiss roll tin is ideal). Paint the bottom of the tray with the garlic and oil mix. Lay the sliced potatoes on the tray in overlapping layers. Lay the sliced potatoes on the tray in overlapping layers. Paint the tops liberally with the garlic mix. Season generously with salt and pepper. Heat the oven to Gas 6, 200 C, 400F.
Cook the potatoes at this temperature for 25 to 30 mins. They should be brown and very crispy on top and melting and soft underneath.