Crispy potato stack fries with herbs and Grana Padano

Lightly trim the edges of the russet potatoes to fit the mandolin and slice them about the thickness of an ID or credit card, checking the first few slices for consistency.

Trim the slices to fit the baking tray evenly and transfer them to a tray covered with aluminum foil.

Par-cook in advance if making a large batch: bake at 350F for 30 minutes, until just slightly tender but not mushy.

Remove the foil, roughly trim the block into a rectangle and portion it into stacked fries, keeping them even so they finish cooking together.

Fill a large pot about a third of the way with a light frying oil and heat to about 375F. Fry the stacks until solid golden brown.

Transfer to a bowl lined with paper towel to catch excess grease.

Season with freshly picked and chopped sage, thyme and rosemary, a pinch of salt and a generous amount of freshly shaved Grana Padano.

Stack up the fries and top with a little more Grana Padano.