3 lb (1.5 kg) potatoes, peeled or not

• 1/2 cup (125 ml) duck fat or
• butter

With the rack in the middle position.

Preheat the oven to 200 °C (400 °F).

Thinly slice the potatoes with a mandolin.

In a bowl, toss the potatoes with the fat. Season with salt and pepper.

Sprinkle the bottom of a 23-cm (9-inch) springform pan with the sesame seeds. Arrange the potatoes in a circle at the bottom of the pan, overlapping them to form a rosette.

Bake for about 1 hour.

Remove from the oven and run a knife around the pan to slide the potatoes on a serving platter. Garnish with toasted sesame seeds.

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