Scallop Potato

65 minutes
4 - 6
  • 6 medium blue potatoes, peeled and evenly sliced into 1cm thick rings
  • 2 tbsp olive oil
  • 2 brown onions, sliced
  • 2 vegetable stock cubes dissolved in 3/4  cup boiling water
  • 1 tbsp fresh or dried thyme leaves
  • Season to taste
  1. Heat olive oil in frypan then slowly saute onions on low heat for 4 minutes.
  2. Line baking dish with baking paper, layer with onions, potatoes, warm stock, thyme leaves and season with salt and black pepper.
  3. Make a lid with baking paper then alfoil and baked for 45 minutes or until the potato has adsorbed the stock.
  4. Remove the lid and bake for a further 20 minutes or until the potatoes are golden brown.
Much of the potato nutrients lie just under the skin so keep the skin.

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