Ingredients:3 "rasset" potatoes, thinly sliced1/4 tbsp. vegetable oil3 tbsp. water1 tbsp. (15g) butter
Preparation:Preheat the oven to 190 ° C.
Oil a large baking tray and place potatoes, using a cooking brush, brush oil on top of potatoes; season with salt and pepper. Bake until golden edges, about 5 minutes. Cool the tray with the potatoes on a rack.Take a baking dish, and arrange the potatoes, removing them from the tray with a spatula. Pour in the water and cover the casserole to prevent the liquid from evaporating. Cook until the potatoes are soft (4-6 minutes or longer).With your fingers, crumble the butter to coat the potatoes. Continue baking without a lid until the potatoes are crispy and browned to your desired degree (15-25 minutes), depending on how crispy you want the crust. Transfer the potatoes to a rack to cool and serve.
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