POLOWKANE – Potatoes are always a hit, in any way shape or form. Adding potatoes to your Christmas lunch menu will have everyone enjoying a hearty meal.
What’s for Dinner says this restaurant style method of cooking potatoes gives a really rich and buttery potato that is cooked in stock.
Ingredients
8 potatoes, peeled
2 x KNORR Chicken Stock Pot
800ml boiling water
20g butter
5ml Robertsons Thyme
Method
– Preheat oven to 200°C.
– Cut a flat bottom along the longest side of the potatoes and arrange the potatoes in an oven proof dish.
– Dissolve the KNORR Chicken Stock pot in boiling water then pour the stock over the potatoes.
– Place a small knob of butter on top of each potato and sprinkle with thyme.
– Cover with tin foil then bake in the oven for 25 minutes.
– Remove the foil, spoon some of the juices over the potatoes and return to the oven uncovered for a further ten minutes or until the potatoes are tender and golden brown on top.
– Best served with roast beef or chicken and use any remaining juices in the dish as a gravy.
