1.   Sprinkle a few mixed herbs over and cover with the remaining potato slices.

2.   Transfer the mixture to an ovenproof dish and arrange the potato slices over the top.

3.   Checks on corn beef and potato slices and steak and kidney pies showed meat content was between one-third and one-half lower than declared.

4.   Arrange the potato slices on the bottom, overlapping them to fit.

5.   Arrange potato slices on platter, putting thickest ones toward the outside.

6.   Arrange potato slices attractively in an ovenproof dish.

7.   Arrange potato slices on skin side of fish so they are overlapping and look like fish scales.

8.   Arrange potato slices in single layer on baking sheet and spray them on top.

9.   A golden disk of quarter-sized sauteed potato slices is topped with unusually tasty summer truffles.

10.   Add the potato slices to the skillet, adding more oil if needed, and fry, turning once, until crisp-brown.