Rosemary Baked Potatoes

Using a mandolin or very sharp knife cut the potatoes in equally thick disks, around 1cm. Preheat the oven to 200°C. Bring to the boil in salted water and cook for 6-7 minutes. The right time will depend on the type of the potatoes and how thick the disks are. It is important to not overcook them at this stage, so try to pierce them with a fork – when the fork enters quite easily, without breaking them into pieces take them off the heat. Drain right away. Oil the bottom and sides of a deep baking dish and arrange the potato disks slightly overlapping each other. Put some rosemary needles between every ring. Season with salt and drizzle the oil over the potatoes. Bake for 10-15 minutes in the middle rack of the oven, and transfer right under the grill for 5 more minutes. Serve hot.