1.5 kg potatoes, turned 6 cm barrel-shape
1 litre white stock
50 g melted butter
salt
1 litre white stock
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 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 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.
serving amount
serves 10
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