Potato casserole with olive oil

Peel the potatoes, slice them into 2 mm thick slices, rinse under running water, and drain in a sieve for 5 minutes.

Drain all the water, add oil and salt, mix and layer evenly in a baking dish (preferably choose a deep dish so that the height of the finished potato casserole is 8–10 cm). Bake at 160 degrees for 1.5–2 hours.

After baking, cool at room temperature by placing a 2-3 kilogram press on top for an hour.

Cut into portions and fry/brown in a non-stick pan.