800 g firm-fleshed potatoes
4 tablespoons of olive oil
10 cl of vegetable stock
2 cloves of garlic
4 pinches of black pepper
4 pinches of salt
1 sprig of thyme
1 tsp dried oregano
Peel and chop the garlic.
In a bowl, mix olive oil, chopped garlic, salt, pepper, thyme and oregano. Set aside.
Peel the potatoes, wash them and cut them into thin slices with a mandolin. Place them as you go in a bowl filled with cold water.
Roasted potatoes Directions:
Preheat oven to 200°.
Brush a rectangular baking dish, 20 cm long, with the oil, garlic and herb mixture.
Arrange the potato slices vertically in the dish, making 2 rows.
Pour the vegetable broth over the potatoes and brush the surface of the potatoes with the oil, garlic and herb mixture.
Cover the dish with aluminum foil, place in the oven and bake for 20 minutes.
Then remove the foil and continue baking uncovered for about 30 minutes, until the potatoes are golden brown.
For the last 10 minutes of cooking, turn the oven to broil.
Check the potatoes with a knife: if the blade goes in well, they are cooked, otherwise continue cooking for a few more minutes.
Taste and enjoy your Roasted potatoes