Melting potatoes are crispy on the outside, melt in the middle - utterly delicious.
Author: Holly Anderson Hollytreekitchen.com
Allergy information: Gluten free, refined sugar free, dairy free, suitable for vegans, low roadmap
1 kg Albert barrett rooster potatoes
3 tbsp of garlic infused oil
1 tsp of dried herbs (I used rosemary and thyme)
Cracked black pepper
1 cup (250ml) low fodmap vegetable stock
Optional: fresh herbs ( e.g sage, parsley, rosemary)
Preheat the oven to 180ºC. Give the potatoes a good wash then slice in to rounds about 2cm thick. Add the potatoes to a large bowl, drizzle with the oil, season well and sprinkle over the dried herbs. Toss everything together until the potatoes are evenly coated. Then add the potatoes in a single layer to a large baking tray and pop into the oven. After 15 minutes, flip the potatoes over and pop them back into the oven for a further 15 minutes. Remove from the oven, carefully pour over the stock, add fresh herbs and put back into the oven for 15-20 minutes or until all the stock has been absorbed and reduced and the tops of the potatoes are deliciously crisp.
Serve and enjoy.