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Whenever I make this recipe, I have to make extra as I can’t resist a second helping. They

are crispy on the outside and soft and fluffy on the inside.


1 kg potatoes

2 tbsp olive oil

2 tbsp butter, melted

2 tbsp finely chopped fresh parsley, rosemary or thyme

1 tsp salt

Pepper to taste

1 cup chicken stock

2 tsp crushed garlic


Preheat oven to 190°C (375°F).

Peel the potatoes then slice off the ends. Cut into 2-3 cm thick slices and place in a large bowl.

Add the oil, butter, herbs and salt and pepper.

Toss until the potatoes are evenly coated.

Tip into a large baking tray and arrange in a single layer.

Bake for 15 minutes then turn the potatoes and continue baking for another 15


In the meantime, mix the garlic and chicken stock.

Remove the dish from the oven and pour the stock and garlic over the potatoes.

Place back in the oven and bake for approximately 30 minutes until the potatoes have absorbed the liquid and are crisp and golden.

Serves: 4

Prep Time: 10 minutes

Cooking Time: 1 hour

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