Panadera Potatoes

Panadera Potatoes
1kg/2lb potatoes,
2 onions,
100g/½ cup extra virgin olive oil,
250ml/8 fl oz chicken stock
Salt and black pepper
Few stems of thyme.

  1. Peel the potatoes (it’s best to use floury ones). 
  2. Cut them into thin even slices. 
  3. Peel and cut the onion also into thin slices. 
  4. If you want you can use a special cutter for this.
  5. Spread half of the oil on an oven tray
  6. Put layers of potatoes and onion on it. 
  7. Season each layer and sprinkle on the thyme. 
  8. Finish with a layer of potatoes
  9. Cover with the stock and the rest of the olive oil 
  10. Cover with a sheet of aluminium foil.
  11. Bake in the oven pre-heated to 180ºC for an hour
  12. Remove aluminium foil
  13. Leave to cook for a further 30 minutes, until the potatoes are very soft and the surface is golden and crunchy.

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