Melting Potatoes
Delicious, buttery potatoes cooked in a flavourful stock
Equipment
- baking tray
- Oven
Ingredients
- 500 g waxy baby potatoes
- 1 cup vegetable or chicken stock
- 3-4 cloves of garlic
- 4 tbsp. unsalted butter
- 1 tbsp. thyme leaves roughly 3-4 sprigs
- 1 tbsp. rosemary leaves roughly 2 sprigs
- 1 lemon
- 1 cup water
- salt and pepper
- ½ tsp chilli flakes optional
Instructions
- Preheat the oven to 180°C/350°F and prepare the middle rack
- Slice the potatoes into thin slices roughly ½ cm in thickness
- Peel and roughly smash the garlic - no need to chop them!
- Cut the lemon in half and squeeze all the juice into a roasting pan
- Place the herbs, garlic, remaining lemon rind, and all the potatoes in the tray and arrange such that the potatoes from a single layer
- Pour the stock and water into the tray and season with salt and pepper, and the chilli flakes
- Place the tray in the oven and let the potatoes roast till golden brown on the top. This should take about 20 minutes
- Remove the tray from the oven and use tongs to turn all the potato slices over and return the tray to the oven. Top with more water if required
- Bake the potatoes till golden brown. They should break apart really easily. Remove these and set aside for a couple of minutes
- Line a baking tray with some foil and drizzle some olive oil. Arrange the cooked potatoes in a single layer across the tray and save the roasting liquid. It's optional, but you can top these with some parmesan cheese and some parsley before putting this tray in the oven. This will let the potatoes crisp up just a little on the outside, while retaining their beautiful moisture on the inside
- Serve these hot! Pour out the roasting liquid into a small sauce bowl and use this as a simple dipping sauce for the potatoes