Herbed Potato Stacks

Now pay attention.  You will thank me for this recipe for years to come.  In a bowl, crush a clove or two of garlic.  Chop some fresh herbs very finely - a sprig or two of rosemary and thyme, for example.  Or even (whisper it) use dried herbs!  Mix the herbs with the garlic, some salt and pepper and a couple of tablespoons of olive oil.  Take four medium potatoes with the skin still on, well washed.  Desiree or King Edward's will do.  Slice them into thin slices, across their middle.  Add to the bowl and toss well, with your hands, so each slice gets coated in herbs and garlic and oil and seasoning.  Now, cover a baking sheet with parchment and start to reconstruct the potatoes by laying slices one on top of the other - you will probably get 8 stacks out of four potatoes.  Bake in a hot oven for about 30 minutes (200C).  If the stacks tip over during cooking, use the tip of a knife to nudge them back into place.  You will end up with crisp stacks of potato, seasoned all the way through and meltingly tender inside, yet brown and crispy and rustling on the outside.  Yummy with anything and on their own too!  Because the oil covers each slice, you can make these an hour or so in advance and the spuds won't discolour, then time them to be ready, all hot and fragrant and crisp from the oven.  You're welcome!