Ralph can’t remember where his inspiration for this starchy side was from but just remembered that the potatoes were somehow baked in chicken stock, which infuses the potatoes with rich flavour.
He tried to keep this first try simple, especially since we are using our own homemade stock. You can add in crushed cloves, onions sautéed in olive oil, garlic, and fresh thyme for even more flavor but this version is simple and delicious. It’s a perfect potato side for fall/winter meals.
Ingredients:
- 3 big potatoes
- 250ml chicken stock
- Salt and pepper, QB
Instructions:
- Preheat oven to 200°C.
- Slice potatoes into large wedges and arrange in baking pan.
- Season with salt and pepper. Almost cover with chicken stock.
- Bake until stock is boiled down, about 1 ½ hours, turning the potatoes half way through.
This is basic Greek potato goodness. Normally people add a few chopped garlic cloves, a few tbsp. olive oil, and dried herbs like oregano and rosemary. Bake them covered for 45 minutes, then uncover to reduce the liquid and start browning for the last 45 minutes. I’m literally doing this right now in my oven and they crisp up nicely that way… (or, broil for a few minutes to get the crispy edges if needed).
That sounds delicious. We’ll have to give that a try!