This dish is super tasty and super easy! Perfect as a meal on their own or as a side dish to a great piece of steak or chicken. You can thank us later.

You’ll need:

• 6 medium-sized floury/roasting or all-purpose potatoes, King Edwards may be a good choice as they have an oval shape
• 50 gms butter
• 2 tablespoons olive oil

Here’s what to do:

• Pre-heat oven to 180 Degrees Celsius.
• Cut each potato into thin slices that stop about 0.5-1cm before the base of the potato.
• Choose an oven proof roasting dish or frying pan that fits the potatoes snugly (not tightly) and with sides that aren’t too high (3-5cm high is good).
• Melt the butter and olive oil in the pan over the stove and stir in 1 tsp salt. Turn the potatoes in this to coat well, then arrange cut-face up. Pour in enough boiling water to reach about a quarter of the way op the potatoes.
• Roast in oven for approx. 1 hour and 15 minutes basting with the buttery water every 15 minutes. You may need to add a little more water if it evaporates over time.