Potato pave

Peel the potatoes and slice them on a mandolin to about a sixteenth of an inch.

Toss the slices with the heavy cream.

Melt a stick of butter. Smear unmelted butter over an eight by eight pan, line it with parchment cut to about seven inches wide and butter that too.

Layer the potato slices, about 18 to 20 slices per layer, overlapping slightly; brush about a teaspoon of melted butter, a small pinch of salt and a few cranks of pepper on each layer.

Repeat the potato, butter, salt, pepper layering about 18 to 20 more times.

Cover with foil and bake at 350F for 80 to 90 minutes, until tender with distinct potato texture left.

Lay parchment on top, weight with a matching eight by eight pan and two 28 ounce cans of tomatoes to press the layers together as it cools.

After 30 minutes chill in the fridge overnight, or at least two hours.

Turn out onto a cutting board, trim the edges, cut into strips and then into one and a half to two inch pieces.

Fry in a generous amount of olive oil about four minutes on the first side.

Flip and fry another four to five minutes over medium heat.