Catherine Fulvio

Get set for Christmas!

“Always a winner, you can keep this in the oven until crispy on top and soft underneath”

SERVES 6 INGREDIENTS

6 to 7 large Rooster potatoes, skins on and sliced thinly

3 cloves garlic, sliced

60ml vegetable stock

1 tsp chopped oregano

2 tbsps rapeseed oil

3 tbsps melted butter, to brush

3 to 4 small bay leaves

5 sprigs thyme

Salt and freshly ground black pepper Fresh sprigs of thyme

50g feta, crumbled (optional)

METHOD

1 Pre-heat the oven 180°C/fan 160°C/gas 4. Line a 23cm cake tin with parchment or foil. Brush generously with oil. 2 Combine the garlic, vegetable stock and oregano together with some freshly ground black pepper in a jug. 3 Melt the oil and butter in a saucepan. Arrange the potato slices standing side to side in lengths in the tin with small bay leaves in between. Pour over the garlic stock and brush the butter oil over the potato slices. Sprinkle over the thyme sprigs and roast in the oven for about 35 to 40 minutes or until crispy, cooked and golden. 4

When ready to serve, transfer the potatoes in sections onto the serving platter, arranging them side by side. Sprinkle over fresh thyme and feta.