FORGOT YOUR DETAILS?

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.
scalloppotatoes
Much of the potato nutrients lie just under the skin so keep the skin.

Other Recipes You May Like

gnocchicreamycheese

Gnocchi with Creamy Cheese Sauce Place unpeeled potatoes in cold,... View Recipe

Potato_&_Bean_Salad_Portrait_Crop

Lunchbox Potato, Bean & Tuna Salad Dice up Potatoes, Tomato, ... View Recipe

Steak_&_Blue_Cheesy_Chips_P_CROP

Steak & Blue Cheesy Chips Preheat oven to 220c. with a roasting ... View Recipe

FP_KaleChorizoSoup_WEB

Kale & Chorizo Potato Soup Slowly sauté olive oil, onion and ... View Recipe

TOP