Racked roast potatoes

Recipe from: 12/1/1998 12:00:00 AM
Ingredients 8
Servings 1
Minutes 15 min


Serving Change
  • 12
    medium potatoes, peeled
  • 600
    chicken stock
  • 50
    butter OR
  • 45
    olive oil
  • 5
  • freshly ground black pepper to taste
  • head of garlic, broken into cloves
  • fresh rosemary sprigs


15 min
Nearly slice through the potatoes at 5 mm intervals and place in a roasting pan. Bring the stock, butter paprika, pepper and garlic to the boil and pour over the potatoes. Add the rosemary. Bake in a preheated oven for 1 to 1 1/2 hours until the potatoes are crisp and brown and the stock is absorbed. Serve immediately. Serves: 6 Preparation time: 15 minutes Cooking time: 1 hour 30 minutes Oven temperature: 200 ºC

Read more on: starch  |  bake


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