You’ll be surprised at how fast this dish will vanish at the dinner table! Invest in a good mandoline to make quick work of this pile of potatoes…just watch those fingertips.
- 1 kilogram potatoes, peeled 1 tbsp fresh thyme
- 1 tsp oregano
- 3 garlic cloves, halved
- 1/3 cup olive oil
- 1 tsp black pepper
- 2 tsp chicken stock powder cup hot water
- 1 tsp salt
- 1⁄4 cup finely grated parmesan
PREHEAT the oven to 200°C and grease a 20cm x 15cm deep roasting dish.
START by slicing the potatoes thinly (2mm) with a mandoline blade, place them into a bowl with water. In a blender, combine the thyme, oregano, garlic and olive oil, blend until well combined and set aside.
DRY the potatoes on a kitchen towel and place them back into a mixing bowl, without any water. Pour over the olive oil mixture and mix well to combine. Start to place each potato upright in the roasting dish, make two rows. Mix the stock powder and water together and pour along the centre of the potatoes. Season with salt.
BAKE for 30 minutes, remove from the oven and cover with foil. Bake for another 40-45 minutes or until the potatoes are tender and the top is golden and crispy.
SERVE with grated parmesan and fresh thyme.
TIP: Go rustic with the dish by leaving your potatoes unpeeled. For a crispy side table snack, fry your potato skins and serve alongside some sour cream dip.
HANDS-ON TIME 25min | TOTAL TIME 1h 25min | SERVES 4-6 | GLUTEN-FREE