- 6 large potatoes, washed but not peeled
- Handful of fresh bay leaves
- 6 large cloves garlic, sliced
- 100g butter
- ¼ cup olive oil
- 1 cup white wine
On a chopping board, place 2 wooden spoons horizontally and place each potato in between them to slice.
Slice at 1/2cm intervals.
The wooden spoons will ensure that the knife doesn’t go all the way through the potatoes and the bases remain intact.
Insert bay leaves and garlic slices here and there in between the slices of the potatoes and place into a roasting pan.
Top each potato with a slice of butter and a drizzle of olive oil.
Sprinkle liberally with salt and black pepper, and pour the wine into the base of the dish.
Bake in a preheated oven at 220 degrees for 45-60 minutes, basting with the wine-butter juice every now and again, until the slices of potato are beginning to become crisp and the bases are tender.
Garnish with fresh herbs.