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Serving: 2

INGREDIENTS

Servings: 4
Melt in your mouth roast potatoes
 40 g butter, melted
 30 ml (2 tbsp) fresh thyme, finely chopped
 30 ml (2 tbsp) fresh rosemary, finely chopped
 Salt and black pepper, to taste
 4 medium potatoes, with the skin on
 250 ml (1 cup) chicken stock
 3 garlic cloves, crushed
 30 ml (2 tbsp) fresh flat-leaf parsley, chopped

DIRECTIONS

1

Preheat the oven to 200°C and spray a large baking dish with a non-stick cooking spray

2

In a small mixing bowl, combine the butter, thyme, rosemary, and seasoning

3

Cut the potatoes into 1cm thick slices and discard the end bits

4

Toss the potatoes into the butter mixture and arrange single layer on the prepared baking tray

5

Roast (+/- 15 minutes)

6

Remove from the oven and flip over and return to the oven to roast (+/- 15 minutes). Repeat this one more time

7

Add the stock and garlic and carefully return to the oven and continue to roast until the potatoes are tender (+/- 15 minutes)

8

Sprinkle with the parsley and serve with the pickled fish and fresh summer salad

Ingredients

Servings: 4
Melt in your mouth roast potatoes
 40 g butter, melted
 30 ml (2 tbsp) fresh thyme, finely chopped
 30 ml (2 tbsp) fresh rosemary, finely chopped
 Salt and black pepper, to taste
 4 medium potatoes, with the skin on
 250 ml (1 cup) chicken stock
 3 garlic cloves, crushed
 30 ml (2 tbsp) fresh flat-leaf parsley, chopped

Directions

1

Preheat the oven to 200°C and spray a large baking dish with a non-stick cooking spray

2

In a small mixing bowl, combine the butter, thyme, rosemary, and seasoning

3

Cut the potatoes into 1cm thick slices and discard the end bits

4

Toss the potatoes into the butter mixture and arrange single layer on the prepared baking tray

5

Roast (+/- 15 minutes)

6

Remove from the oven and flip over and return to the oven to roast (+/- 15 minutes). Repeat this one more time

7

Add the stock and garlic and carefully return to the oven and continue to roast until the potatoes are tender (+/- 15 minutes)

8

Sprinkle with the parsley and serve with the pickled fish and fresh summer salad

Herb potatoes and pickled fish