Herb Potatoes And Pickled Fish
Serving: 2
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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
- 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