· Heat oven to 190C/170C fan/gas 5. Peel the potatoes and immediately cut into wafer-thin slices directly into a bowl containing the rest of the warm butter. Season with salt and pepper. The thinner the potatoes, the better the dish will be. Do not wash them once they are sliced, as you want all of the starch to stick the potatoes together.
Here in Turkey we don’t have the different types of potato that exist elsewhere. Or rather if we do, we don’t know the names. The Assos potatoes are fantastic and the ones available in Istanbul are also very tasty. Just get nice firm ones and I am sure they will be just fine.
In my experience, one should set aside a certain amount of time for ovenbaked potato dishes as their success relies on their being thoroughly cooked and also browned. So in reality, don’t rush when making dishes like these. They can easily continue cooking for longer.