Serving: 2
INGREDIENTS
DIRECTIONS
Preheat the oven to 200°C and spray a large baking dish with a non-stick cooking spray
In a small mixing bowl, combine the butter, thyme, rosemary, and seasoning
Cut the potatoes into 1cm thick slices and discard the end bits
Toss the potatoes into the butter mixture and arrange single layer on the prepared baking tray
Roast (+/- 15 minutes)
Remove from the oven and flip over and return to the oven to roast (+/- 15 minutes). Repeat this one more time
Add the stock and garlic and carefully return to the oven and continue to roast until the potatoes are tender (+/- 15 minutes)
Sprinkle with the parsley and serve with the pickled fish and fresh summer salad
Ingredients
Directions
Preheat the oven to 200°C and spray a large baking dish with a non-stick cooking spray
In a small mixing bowl, combine the butter, thyme, rosemary, and seasoning
Cut the potatoes into 1cm thick slices and discard the end bits
Toss the potatoes into the butter mixture and arrange single layer on the prepared baking tray
Roast (+/- 15 minutes)
Remove from the oven and flip over and return to the oven to roast (+/- 15 minutes). Repeat this one more time
Add the stock and garlic and carefully return to the oven and continue to roast until the potatoes are tender (+/- 15 minutes)
Sprinkle with the parsley and serve with the pickled fish and fresh summer salad
