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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Potatoes roasted with stock (Chateau Potatoes) Recipe

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This recipe for Potatoes roasted with stock (Chateau Potatoes) is from The Upper Hunter Family Day Care Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Roasting potatoes. 1.5 kilos, choose medium sized ones.
4 tbsp oil
1 300ml (or there abouts) packet of beef stock
Directions:
Directions:
Peel the potatoes, use a small knife and aim to get even sized potatoes, but rather than curved, made from many flat surfaces; like a faceted jewel. They brown better with the many flat surfaces and they look 'old fashioned'.
Heat a large roasting pan in a 200 C oven. (Fan forced best)
Add the oil and then when that is hot
Add the (dried if you've peeled then earlier and kept them under water) potatoes.
Cook shaking them every ten minutes, for 30 min, then
Add the stock
And cook, (still giving the occasional shake) until the stock has been absorbed/evaporated.
The potatoes will be very nicely browned, tender and deliciously meaty.

 

 

 

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