Melting potatoes

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How to make Melting potatoes

  • Yield : 8
  • Prep Time : 0:15
  • Cook Time : 0:50
  • Total Time : 1:05

Ingredients

  • 2kg sebago potatoes, washed (see notes)
  • 6 sprigs fresh rosemary
  • 100g butter
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, sliced
  • 2 cups Massel chicken style liquid stock
  • 2 tablespoons chopped fresh flat-leaf parsley

Method

  • Step 1 Preheat oven to 250C/230C fan-forced.
  • Step 2 Slice potatoes into 1cm-thick rounds. Place potato, in a single layer, on 2 large baking trays with sides (see notes). Top evenly with rosemary.
  • Step 3 Place butter and oil in a small saucepan over medium-high heat. Cook, stirring occasionally, for 5 minutes or until butter is melted. Pour evenly over potato on trays. Turn potato to coat. Season well with salt and pepper. Roast for 15 minutes.
  • Step 4 Turn potato. Roast for 20 minutes, turning potato and sprinkling with garlic halfway through cooking. Turn potato. Pour stock evenly over potato. Roast for a further 10 minutes or until potato has soaked up the stock. Sprinkle with parsley. Transfer to a serving plate. Serve.

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