Peel all the Maris Piper potatoes.

Using a mandolin, slice the peeled potatoes very thinly, to the thickness of a crisp.

Keep the potato slices in a bowl of water while you slice the rest to prevent them from oxidizing.

Pour the double cream into a saucepan.

Smash the garlic cloves with the side of a knife to infuse their flavor into the cream.

Drain the potato slices and lay them out on a tea towel to pat them dry.

Bring the cream and garlic to a boil and let it reduce slightly. Strain the hot cream over the dried potato slices, removing the garlic.

Season the potatoes heavily with flaky salt and a generous amount of black pepper.

Gently mix everything together with your hands to ensure every slice is coated in cream and seasoning.

Layer the coated potato slices one by one into a loaf tin lined with parchment paper, filling it completely.

Cover the top with greaseproof paper and bake in the oven at 120°C (248°F) for 3 hours.

After baking, remove from the oven and place something heavy, like tin cans, on top to press the potatoes down.

Once cooled, place the pressed potato block in the fridge to chill overnight, for about 12 hours.

Remove the potato block from the fridge and unmold it onto a cutting board.

Trim the edges of the block to create a perfect rectangle, then cut it into thick, even slabs.

Deep fry the potato slabs in vegetable oil heated to 190°C (374°F) for 2-3 minutes, until they are golden brown and crispy.

Remove the fried potatoes from the oil, drain them on paper towels, and season immediately with salt before serving.