Garlic & rosemary scalloped potato roast

This scalloped potato roast is simple to make, and a great prepare-ahead side dish. Rosemary & garlic make it fragrant and delicious. Tuck in!

750-800 g potatoes
3 cloves garlic
1.5-2 tsp chopped fresh rosemary
50 ml olive oil
150 ml hot vegetable stock 2/3 cup
Preheat the oven to 175C.
Peel the potatoes, and cut into 5-7mm thick slices (I do this using the food processor).
Rinse and drain the potato slices and transfer to a bowl with the garlic, rosemary and oil. Use your hands to mix everything together very thoroughly, so that each slice is coated with the oily mixture.

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