Use a mandolin to thinly slice the potatoes. Layer them into the crust, alternating colors, and sprinkling some olive oil, spoonfuls of parmesan, and herbs (I did my layers: orange, white, 2 tsp olive oil, spoonful parmesan, herbs, repeat) until the potatoes are gone. Fold the crust sides over (it’s ok if they’re uneven! It’s just rustic!) and bake at 375F for 45 minutes (place tinfoil over the top for the first 20, then remove for the last 25). Cool until set and serve.