Parmesan-crusted million-layer potatoes

Preparation

Everyone expecting roasties? Surprise them all with this impressive, layered potatoes-and-parmesan side dish.

1. Slice each potato as thinly as you can lengthways, using a sharp knife or a mandoline, if you have one. Stack the slices to recreate the shape of the potato and press down to press the slices together. Cut off the edges of the potato to create a rectangle, then cut into two to create two squares. Repeat with the rest of the potatoes.

2. Put the oil in a deep saucepan and heat to around 175°C. Check the temperature by adding a cube of bread to the oil, it should sizzle and turn golden in around 1 minute.

3. Fry the potato stacks for around 8 minutes for crispiness, or until golden brown all over. Remove with a slotted spoon to a tray and sprinkle with salt. Finely grate the cheese and pick the thyme leaves, then scatter over and serve immediately.

COOK’S TIP

Use the potato offcuts from the parmesan-crusted million-layer potatoes to make a rich mash for a Boxing Day bubble and squeak. Fold any festive leftovers into the mash, press into a roasting tin, dot with butter and bake in a hot oven until crisp and golden.

Portion size 418g.