Ingredients

Method

• 6 Woolworths Everyday medium potatoes
• 2 T vegetable oil
• 4 T butter
• sea salt, to taste
• 3 heads garlic, halved horizontally
• 6–8 sprigs fresh thyme
• 1½ cups chicken stock
• mint sauce, for serving (optional)

Method

Ingredients

1. Peel the potatoes and cut into thick, roughly evenly sized rounds. Trim the sides if necessary to create flat surfaces on both ends of each potato.

2. Heat a large ovenproof pan and add the oil. When the oil is hot, place the potato rounds and garlic in the skillet, flat side down. Cook for 5 –7 minutes, or until they develop a golden, crispy crust. Turn and cook on the other side.

3. Add the butter and allow it to melt around the potatoes. Add a generous pinch of sea salt. Spoon the melted butter over the potatoes to help flavour them.

4. Place the halved garlic heads (cut side down) around the potatoes and add the thyme.

5. Pour in the chicken stock, ensuring it comes about halfway up the sides of the potatoes, then transfer the pan to the oven and roast at 200°C for 30–35 minutes or until the potatoes are tender and the stock has reduced.

6. Serve with mint sauce.

Find more potato recipes here

Photographs: Jan Ras/ RB 
Production: Amy Ebedes-Murray 
Food assistant: Bianca Jones