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Step 1
Preheat oven to 250C/230C fan-forced.
Step 2
Slice potatoes into 1cm-thick rounds. Place potato, in a single layer, on 2 large baking trays with sides (see notes). Top evenly with rosemary.
Step 3
Place butter and oil in a small saucepan over medium-high heat. Cook, stirring occasionally, for 5 minutes or until butter is melted. Pour evenly over potato on trays. Turn potato to coat. Season well with salt and pepper. Roast for 15 minutes.
Step 4
Turn potato. Roast for 20 minutes, turning potato and sprinkling with garlic halfway through cooking. Turn potato. Pour stock evenly over potato. Roast for a further 10 minutes or until potato has soaked up the stock. Sprinkle with parsley. Transfer to a serving plate. Serve.