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Set the oven at 200C/180C fan/400F/gas mark 6.
Scrub the potatoes thoroughly, then slice them thinly – the thickness of a £1 coin would be about right.
Remove the leaves from the rosemary sprigs (you need a couple of tbsp) and chop finely.
Put the slices of potato into a mixing bowl and add the 4 tbsp olive oil, salt, black pepper and the chopped rosemary leaves. Toss the potatoes to coat them evenly with the oil and seasoning
On a nonstick baking sheet, place the potato slices in a single layer, slightly overlapping here and there. Make sure the surface of the potatoes is covered with a little oil, then bake for about 25-30 minutes until pale gold and lightly crisp here and there.
Roughly chop the fronds from the sprigs of dill or fennel.
Remove the baking sheet from the oven, then divide the potatoes between 2 shallow bowls or plates. Scatter with the drained capers. Place 2 rollmop herrings on each, trickling a little of the rollmop juices over the potatoes. Scatter the chopped dill over and eat while the potatoes are still hot and crisp.