Ingredients

Step by step

1. If you have a single oven, prepare and part-cook the pommes Anna the day before (see Get Ahead) so that you don’t have to juggle oven temperatures and cooking times for both the lamb and potatoes.
2. Slice the potatoes thinly, using a mandoline or processor if you have one, or cut into 2-3mm slices by hand with a large sharp knife. Rinse the sliced potatoes in cold water to remove the starch, then pat dry on a clean towel or with kitchen paper. Melt the butter in a small pan, then pour into a bowl, discarding the last milky-looking bit that’s in the bottom of the pan.
3. Add 3 tablespoons of the melted butter to a large heavy ovenproof skillet (about 21cm base diameter, or see our tip below. Swirl around to coat, then neatly arrange a layer of potato slices in the bottom of the pan – this will be the presentation side when it’s cooked, so take some time over it. Brush some more butter over the potatoes, seasoning generously as you go, then add another layer of slices. Repeat until the pan is full, reserving enough butter to brush onto a large square of foil.
4. Cook over a medium heat for 10 minutes until the base is golden, shaking the pan every few minutes so that the potatoes don’t stick. Preheat the oven to 200°C, fan 180°C, gas 6.
5. Cover the pan with the prepared foil, buttered-side down. Bake in the oven for 20 minutes.
6. Remove the foil and cook for another 20 minutes or until golden-brown on top and the potatoes are cooked through when pierced with a sharp knife or skewer. Leave to settle for 10 minutes before turning out onto a platter to serve, cut into wedges.
   Tip

   If you don’t have a suitable ovenproof pan, simply layer the potatoes up in a well- buttered 20cm springform tin. Cover with foil and place on a lipped roasting tray. Cook at 200°C, fan 180°C, gas 6 for 50 mins; uncover and cook for 20 mins. Turn out onto the baking tray, upside down; return to the oven for 20 mins until crisp.

Serve with

Savoy cabbage with lemon and bacon

Slow roast leg of lamb with fennel

Vichy-style carrots