Crispy potato galettes with rosemary and garlic, and smoked salmon

This makes a glorious lunch, flanked by nothing more than a vibrant green salad. The key to this is slicing the potatoes very thinly – it’s possible with a sharp knife but much easier on a mandoline or similar hand-held slicer.

3 tbsp goose or duck fat, or unsalted butter

1 fat garlic clove, crushed

400g Charlotte or other waxy potatoes, ideally all a similar size

1 tsp chopped rosemary

sea salt flakes

To serve:

2 generous smoked salmon slices

2 tbsp crème fraîche

Serves: 2 | Takes: 1 hour

Preheat the oven to 220°C/425°F. Place the fat in a 30 x 20 x 5-cm roasting tray and transfer to the oven for 2 minutes to melt. Pour the melted fat into a small bowl and stir in the garlic. Brush the residual fat in the tray all over the bottom so it’s well covered.

Now make the galettes. Finely slice the potatoes with a mandoline or knife; slice and layer the potatoes in the roasting tray as you go to prevent the potatoes from discolouring. Closely overlap the slices to make a 12-cm circle. Brush with the garlicky butter and sprinkle with rosemary and sea salt flakes. Continue layering – there should be enough potato for each galette to have three layers – until you have used up half the potatoes. Repeat to make a second galette. Brush the tops of the galettes with the melted garlic fat and roast for 30– 40 minutes until cooked through and crisp at the edges.

Serve with curls of smoked salmon on top and a spoonful of crème fraîche.