1 kilogram waxy potatoes, washed
3 tablespoons olive oil
sea salt and freshly ground pepper
Preheat the oven to 180˚C.
Slice off and discard the ends of each potato. Slice them ½ cm thick, toss in a large bowl with the olive oil and season generously.
Lay the slices slightly overlapping on a large baking tray so you have an even bed of potatoes. Roast for 40 minutes or until cooked and golden, turning the tray for even browning.