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Serves 4 - 6
Prep time: 20 minutes
Cook time: 3.5 hours

  • 6 large Maris piper potatoes, peeled
  • 15g cornflour
  • 300g melted butter
  • Salt
  • Oil for shallow frying

Optional garnish

  • Large handful parsley,
  • 1 red chilli, diced
  • 1 tbsp dried oregano
  • 1 clove garlic, grated
  • 20ml spicy olive oil
  • 3 tbsp red wine vinegar
  • Salt and pepper


  1. Preheat your oven to 110C
  2. Line a loaf tin with parchment paper, or a cake insert
  3. Finely slice your potatoes approx. 1mm thick, you can use a knife or a mandolin.
  4. Coat the potatoes in cornflour and melted butter, season with salt
  5. Layer the potatoes neatly in the loaf tin, until it is full
  6. Cover the top of the loaf tin with a sheet of parchment and place in the oven for 3 hours. Place in the fridge overnight, under a weight to compress, and chill.
  7. Turn out the loaf and remove the paper, cut into a shape of your choice
  8. Heat a pot over medium heat with the oil, it needs to be approx. 200c.
  9. Cook the potatoes till golden brown
  10. Season with salt and serve.
  11. To make the chimichurri, chop the parsley finely, and mix with the oil and vinegar. Season with diced chilli, salt, garlic and oregano. Dip the crispy potatoes in this.