These potatoes are something else! i was looking for different ways to use some potatoes looking rather glum in my fridge and i cam across this method. They are still to this day one of the most delicious ways I've cooked the humble spud.
1kg White Potatoes, peeled
1/2 tsp Salt
4 Tablespoons Butter, melted
1 tsp dried Thyme
1 Chicken stock cube, dissolved in 1 cup Water
2 cloves Garlic, minced
Preheat oven to 220'c.
In a small bowl, bowl whisk together melted butter, salt and thyme.
Slice potatoes into about 2..5cm rounds and place in large bowl. Pour butter mixture over potatoes and coat.
On baking tray (i used a deeper tray for when i add the stock later) arrange the potatoes in single layer. Place potatoes in the oven and roast for 20 minutes. Flip potatoes and then roast for another 15 minutes.
Meanwhile mix together your chicken stock and garlic. Remove potatoes from oven, flip one more time and pour broth mixture over potatoes. Place back in oven and roast for another 15 minutes. Remove and drizzle with sauce.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.