Prep time: 15 mins Cook time: 40 mins Serves: 6
8 Red Royale potatoes
50g melted butter
2 crushed garlic cloves
1 tbs thyme sprigs
½ cup chicken stock
Slice potatoes very thinly. Mix with butter, garlic cloves and thyme sprigs in a bowl. Season.
Arrange potato slices upright in a 4-cup (1L) shallow dish. Pour chicken stock down the sides of the dish.
Roast at 180°C for 40 minutes or until potato is golden brown and tender.