Ingredients

Method

• 6 large potatoes, peeled and cut in half lengthways
• 3 T sunflower oil
• 4 T butter
• 1½ cups chicken stock
• salt, to taste

Method

Ingredients

1. Preheat the oven to 200°C. Heat the oil in an ovenproof pan.

2. Place the potatoes in the oil cut-side down and cook over a medium heat for 5 minutes, or until golden brown. Turn over, add the butter and stock and season.

3. Roast for 45 minutes, or until golden and soft.

Find more potato recipes here. 

Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom, Jarryd Thesen, Mogau Seshoene