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Parsley Potatoes
Serves 4
Ingredients
3 chopped up garlic cloves
2 tablespoons olive or sunflower oil
10 medium sized potatoes, peeled, sliced and dried off
1 large onion, sliced
3 tbl spn chopped parsley
Good stock cube
Freshly ground peppercorns and salt for seasoning
Method
Butter a casserole dish and fill with layers of potatoes, onion, garlic,
parsley, seasoning, finishing off with potatoes. 3 quarter fill the dish
with stock, which should not cover the top potatoes. Dribble oil over
the potatoes and finally season. Bake in a slow oven 325f, gas mark 3
for 2 hours, if a soft top is preferred cover during the cooking.
Recipe by Sue Turner for distribution by HOPE