Ingredients:
50ml Morella Grove EVOO
2 crushed garlic cloves
1 tbsp thyme sprigs
1/2 cup (125ml) chicken stock
Method:
Step 1
Slice potatoes very thinly. Mix with EVOO, garlic cloves and
thyme sprigs in a bowl. Season.
Step 2
Arrange potato slices upright in a 4-cup (1L) shallow dish.
Pour chicken stock down the sides of the dish.
Step 3
Roast at 180C for 40 mins or until potato is golden brown and
tender.
50ml Morella Grove EVOO
2 crushed garlic cloves
1 tbsp thyme sprigs
1/2 cup (125ml) chicken stock
Method:
Step 1
Slice potatoes very thinly. Mix with EVOO, garlic cloves and
thyme sprigs in a bowl. Season.
Step 2
Arrange potato slices upright in a 4-cup (1L) shallow dish.
Pour chicken stock down the sides of the dish.
Step 3
Roast at 180C for 40 mins or until potato is golden brown and
tender.
