- 6 large potatoes, peeled and cut in half lengthways
- 3 T sunflower oil
- 4 T butter
- 1½ cups chicken stock
- salt, to taste
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.
Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom, Jarryd Thesen, Mogau Seshoene