(we added a sprinkle of smoked paprika and curry power to the uncooked stacks for colour!)
To prepare the turrets of roasted potatoes , wash and spud the potatoes thoroughly , then cut them into fairly thin slices (about 3 mm ) using a mandolin ( if you have not you can do the same with a knife ) . Be careful to cut the potatoes keeping them straight, to get the slices that are as round and smooth as possible .
Chop the rosemary finely and add all the ingredients to a bowl and coat all the potatoes and begin to compose the turrets about about 4 cm high (we used a muffin tray).
When you have made all of them, lay them on a baking tray covered with baking paper or just use a muffin tray
Bake at 425 for approx. 20 minutes, adjujst time and temp until golden brown ( be careful not to scorch the potatoes )
http://www.antonioruggiero.com/en/recipe/ruggiero-s-recipes/fast/towers-roast-potatoes