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Ingredients
- olive oil 3 tbsp
- onion 1, sliced
- garlic 2 cloves, sliced
- Maris Piper potatoes 900g, peeled and very thinly sliced
- flat-leaf parsley 3 tbsp, chopped
- tomato 1, sliced (optional)
- chicken stock 250ml
Method
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Step 1
Heat the oven to 180c/fan 160c/gas 4. Brush a deep 20cm square baking dish with a little of the oil. Starting with onion and garlic, add alternate layers of onion and garlic and potato, sprinkling each layer with parsley and some seasoning. Top with tomato, if using. Drizzle with the remaining oil and pour over the stock.
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Step 2
Cover with foil and bake for 45 minutes. Remove the foil and bake for a further 30 minutes or until tender.
Nutritional Information
- Kcals 273
- Fat 9.3g
- Saturates 1.2g
- Carbs 42.1g
- Fibre 3.8g
- Protein 7.8g
- Salt 0.36g
