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Garlic and rosemary potato bake
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Elevate this timeless dish with a hearty protein for a cozy and delicious winter dinner the whole family will love!
Ingredients:
  • 1kg brushed potatoes, peeled
  • 4 garlic cloves, thinly sliced
  • 62.50 ml rosemary leaves
  • 40g butter, melted
  • 125ml chicken stock
  • 20g parmesan
  • Rosemary leaves, extra, to serve
Instructions:
  • Preheat your oven to a toasty 220°C, then give a gentle grease to a shallow 6-cup (1.5L) ovenproof dish.
  • Carefully slice potatoes into 3mm-thick slices using a sharp knife or mandolin. Arrange a layer of overlapping potato slices at the bottom of the dish. Sprinkle one-quarter of the garlic and rosemary over the potatoes. Brush with a bit of melted butter. Layer the remaining potatoes, garlic, rosemary, and butter. Drizzle stock over the layers. Cover the dish tightly with foil and bake for 25 minutes.
  • Lower the oven temperature to 180°C. Uncover the dish and bake for 30-35 minutes, or until the potato is tender and the top is golden and crisp. Garnish with Parmesan and extra rosemary before serving.

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