Side Servings

Crispy potato bake

By Abigail Donnelly
8
Easy
35 minutes
1½ hours

“This potato bake made with gammon stock is my favourite.”- Abigail Donnelly

Wine/Spirit Pairing
Woolworths Kaapzicht Chenin Blanc
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Ingredients

Method
  • 12 potatoes
  • 6 baby fennel, bulbs
  • 2 cups gammon or chicken stock
  • 4 T ghee
  • sea salt, to taste
  • 50g Woolworths crispy onion sprinkle

Method

Ingredients

1. Preheat the oven to 180°C. Slice the potatoes and fennel very thinly using a mandolin.

2. Arrange the potatoes and fennel on their sides in a greased 35 x 25 x 10 cm baking dish. Pour over the stock and ghee and season. Bake for 1½ hours. Sprinkle with the crispy onions to serve

Cook's note: Reserve the stock from poaching the gammon to use in this potato bake. If you’re not doing a gammon (as if!) you can use chicken stock instead.

Find more Christmas recipes here.

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Terry Donnelly
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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