Potatoes – I like King Edwards, or
Desiree. Peel as many as you like plus a bit more. Cut into slices about the
thickness of a pound coin (roughly 5mm)Onions – about half the amount of your
potatoes. Slice thinly – more thinly than the potatoes, they take longer to
cook.Chicken stock – I use one cube to about three quarters of a pint of
boiling water.Sprinkle of thymeFry Light spray
Layer potatoes and onions into a
roasting or baking tin. Press down firmly. Make the last layer potatoes, and
whilst the underneath layers don’t matter, they can be as higgledy piggeldy as
you like, it is nice to make the last layer neat and tidy. Pour the stock in,
you want it to just under the top layer, if there isn’t quite enough liquid,
add some more boiling water to the right level. Sprinkle thyme over the top and
spray liberally with Fry Light. Cover with foil and bake for an hour and a half
(or a bit more, it won’t hurt) at gas mark 4 (350F / 180C). Then remove the
foil and turn the heat up to gas mark 6 (400F / 200C ) for another half an hour
to crisp and brown the surface
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