Recipe Information

Rooster potatoes, garlic, herbs, butter and lots of chicken stock.

Serves: 6 people | Prep time: 15 minutes | Cooking time: 70 minutes

Irish | Gluten Free

Ingredients

• 2kg Irish Rooster Potatoes, peeled and thinly sliced
• 2 Garlic Cloves, peeled and minced
• 85g Butter
• 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

Method

1. Pre-heat the oven to 200°C/Gas Mark 6.
2. Arrange the potato slices, vertically, in the baking dish.
3. Dissolve the stock pot in boiling water and melt the butter.
4. Mix the garlic and dried herbs into the butter and pour the stock over the potatoes.
5. Brush the tops of the potatoes with the garlic butter and season with some salt and pepper.
6. 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.