Garlic & rosemary scalloped potato roast

• Vegan
• Gluten free

• Produce

  • 3 cloves Garlic
  • 750 g Potatoes
  • 1 1/2 tsp Rosemary, Fresh

• Canned Goods

  • 150 ml Vegetable stock, hot

• Oils & Vinegars

  • 50 ml Olive oil

Found on family-friends-food.com

Ingredients

• 750-800g potatoes
• 3 cloves garlic
• 1.5-2 tsp chopped fresh rosemary
• 50ml olive oil
• 150ml hot vegetable stock (2/3 cup)

Directions

• Preheat the oven to 175C. Peel the potatoes, and cut into 5-7mm thick slices (I do this using the food processor). Rinse and drain the potato slices and transfer to a bowl with the garlic, rosemary and oil. Use your hands to mix everything together very thoroughly, so that each slice is coated with the oily mixture. Arrange the potato slices on their sides in a 20cm (8inch) round baking dish. Pour the hot stock over the top, then microwave on high for 10 minutes. (The dish can be set aside at this point and baked later on.) Transfer the dish to the oven and roast at 175C for 45 minutes - 1 hour, until golden brown and crispy on top. Serve immediately!

Nutrition