Recipe may contain gluten, peanuts, tree nuts, milk and soy.
Slow roasted in butter and stock, these potatoes look fancy but are actually incredibly easy to cook.
6 large red-skinned potatoes, peeled (see note)
2 tbsp extra virgin olive oil
65g butter, chopped
3 large sprigs fresh rosemary
4 sprigs fresh thyme
4 garlic cloves, peeled, bruised
1 1/2 cups Massel Chicken Style Liquid Stock
Extra fresh rosemary, to serve
Extra fresh thyme, to serve
4 Method Steps
Step 1Trim ends of potatoes(6 large red-skinned potatoes, peeled (see note)) to make each potato the same length. Cut in half crossways.
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Step 2Preheat oven to 200C/180C fan-forced. Heat oil (2 tbsp extra virgin olive oil) in a large oven-proof frying pan. Cook potato for 8 to 10 minutes each side, or until well-browned.
Step 3Add butter (65g butter, chopped), rosemary (3 large sprigs fresh rosemary), thyme (4 sprigs fresh thyme) and garlic (4 garlic cloves, peeled, bruised) to pan. Cook for 1 minute or until butter is foamy. Add stock (1 1/2 cups Massel Chicken Style Liquid Stock). Season well with salt and pepper. Transfer pan to oven.
Step 4Roast for 35 to 40 minutes, turning halfway through cooking, until potato is tender. Sprinkle with extra fresh rosemary (Extra fresh rosemary, to serve) and thyme (Extra fresh thyme, to serve). Serve.
Choose potatoes that are the same size and are quite rounded in the middle.