1.5 kg potatoes, turned 6 cm barrel-shape
1 litre white stock adding some powdered thyme
50 g melted butter
salt
1 litre white stock adding some powdered thyme
50 g melted butter
salt
method
1. Place a layer of the potatoes in a 5 cm deep dish.
2. Moisten with hot stock to come three-quarters of the way up, season and bring to the boil on top of the stove.
3. Brush the potatoes with melted butter and place in the oven at 200°C for 45 minutes, basting regularly. They should be a light golden brown on top, with all the stock absorbed by the potatoes.
4. Brush with melted butter sprinkle with a mixture of chopped parsley and fresh thyme.and serve.
Note
When cooked the potatoes should be soft to the touch; to test, pierce with
the point of a knife, which should enter without pressure.
2. Moisten with hot stock to come three-quarters of the way up, season and bring to the boil on top of the stove.
3. Brush the potatoes with melted butter and place in the oven at 200°C for 45 minutes, basting regularly. They should be a light golden brown on top, with all the stock absorbed by the potatoes.
4. Brush with melted butter sprinkle with a mixture of chopped parsley and fresh thyme.and serve.
Note
When cooked the potatoes should be soft to the touch; to test, pierce with
the point of a knife, which should enter without pressure.
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