Ingredients
- 2kg Vivaldi potatoes, washed
- 6 sprigs fresh rosemary
- 100g butter
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, sliced
- 2 cups chicken stock
- 2 tablespoons chopped fresh flat-leaf parsley
Directions
- 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.
Serving size: 8
Courtesy of taste.com.au