Rooster potatoes, garlic, herbs, butter and lots of chicken stock.
2kg Irish Rooster Potatoes, peeled and thinly sliced
2 Garlic Cloves, peeled and minced
1 heaped tsp Dried Mixed Herbs
Sprigs of Fresh Rosemary
1 Chicken Stock Pot
150ml Boiling Water
Sea Salt and Black Pepper
22cm Round Baking Dish
Pre-heat the oven to 200°C/Gas Mark 6.
Arrange the potato slices, vertically, in the baking dish.
Dissolve the stock pot in boiling water and melt the butter.
Mix the garlic and dried herbs into the butter and pour the stock over the potatoes.
Brush the tops of the potatoes with the garlic butter and season with some salt and pepper.
Place sprigs of rosemary between the potato slices and bake in the oven for 60-70 minutes until the potatoes are softened at the base with a crispy top.