Ingredients: 4 medium Russett potatoes, about 2.5lbs, peeled and sliced very thinly 2 large sweet potatoes, about 2.5 lbs, peeled and sliced very thinly 6 cloves of garlic sliced very thinly 1 tbsp of dried thyme or several sprigs of fresh thyme 2 cups chicken broth 1.5 teaspoon kosher salt ½ teaspoon fresh ground pepper
Directions: Preheat the oven to 350*. Grease a nice 9 x 13 “ casserole with EVO. Pick up a 3´´ stack of potatoes and arrange vertically, in a spiral pattern. Continue with all the potatoes, forming an attractive spiral pattern, mixing and alternating russet and sweet potatoes. Scatter garlic and thyme across the potatoes. Season with salt and pepper. Pour the broth over the potatoes. The broth should come up to 2 ´´ in the pan. Cover with foil and roast in a 350*F oven for 30 minutes. Uncover and continue roasting for another 30 minutes, until the potatoes are browned on edges and crispy, and the broth has been absorbed. Cool slightly and serve in the same casserole.
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