1. Preheat oven to 180C.
2. Wash and dry medium-sized agria potatoes that have a nice round shape. Cut them in half length- or cross-ways then, using a mandolin or a very sharp knife, slice them thinly. Pat slices dry and toss them in a bowl with a scant amount of good olive oil.
3.  Lay out on sheets of baking paper on a baking tray and season. (I’ve used sea salt flakes and freshly ground black pepper, but try finely chopped rosemary and thyme, paprika, or use a favourite rub.) Bake in oven until they start to colour, then lower the temperature and move them around so they crisp up evenly.

More of Warren's baked potato recipes

• Hasselback potatoes
• Masala baked potatoes
• Mashed potato and kumara fritters