Sides
Crispy Sliced Baked Potatoes
Recipe by The Lockdown Chef
Tip: Cooking Mode
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THIS ONE PAN POTATO DISH IS PERFECT ALTERNATIVE FOR STEAK AND CHICKEN DISHES.
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- 1kg red potatoes
- 3 onions
- 2 tbsp olive oil
- 4 garlic cloves, thinly sliced
- 600ml hot vegetable stock
- 4-5 thyme sprigs
- 1 tbsp chopped rosemary
- Salt and pepper
Utensils
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Step 1
Slice the potatoes in 3mm discs and soak in cold water while preparing the rest of the ingredients.
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Step 2
Thinly slice the onions, add 1 tbsp of olive oil to the pan and cook on medium heat for 5-10 mins until soft and slightly browned. Add the thyme (reserve a couple of sprigs for a garnish), rosemary and garlic and cook for a further minute or two then remove from the pan.
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Step 3
Drain the potatoes and pat dry them. Place a layer of the potatoes in the pan, making sure to overlap slightly then season with salt and pepper and top up with some of the onions. Repeat the procedure until you have used all potatoes and onions.
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Step 4
Pour the hot stock over the potatoes. Do not over fill with stock – you want the top layer to be able to crisp up.
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Step 5
Brush the top layer with olive oil, season and place the rest of the thyme on top. Bake at 200ºC in a preheated oven for one hour – until the stock has been absorbed and the potatoes are crispy on the top.
