from Santa's kitchen
1 Kg potatoes, peeled
1 tbsp fresh thyme, plus extra
1 tsp oregano
3 garlic cloves, halved
1/3 cup olive oil
1 tsp black pepper
2 tsp chicken stock powder
1/3 cup hot water
1 tsp salt
1/4 cup finely grated Parmesan
Heat oven to 200 C and grease a 15 cm deep roasting dish.
Slice the potatoes thinly,2mm with a mandoline. Place them in a bowl with water. In a blender, combine the thyme, oregano, garlic and olive oil. Blend until well combined and then set aside.
Dry the potatoes on a kitchen towel and place them back in a mixing bowl without any water. Pour over the olive oil mixture and mix well to combine. Start to place each potato upright in the roasting dish, making two or three rows. Mix the stock powder and water together and pour along the centre of the potatoes. Season with salt.
Bake for 30 minutes , remove from the oven and cover with foil. Bake for another 40 – 45 minutes or until the potatoes are tender and the top is golden and crispy.
Serve with grated Parmesan and fresh thyme.