Step 1

Preheat the oven to 180°C (350°F).

Step 2

Peel the potatoes, and cut into 5-7 mm (¼ inch) thick slices. You can do this using a sharp knife, or in the food processor.

Step 3

Rinse and drain the potato slices and transfer to a bowl. Crush the garlic into the bowl, and add the chopped rosemary and olive oil. Use your hands to mix everything together very thoroughly, so that each slice is coated with the oily mixture.

Step 4

Arrange the potato slices on their sides in a 20cm (8 inch) 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 - when cool, cover and refrigerate until you're ready to bake it.

Step 5

Transfer the dish to the oven and roast at 180°C (350°F) for 45 minutes - 1 hour, until golden brown and crispy on top. Serve immediately!