Ingredients:

  • large Russet or King Edward potatoes (approx. 1.5 lbs total)
  • Tbsp unsalted butter (softened)
  • cloves garlic, finely minced
  • tsp fresh rosemary, finely chopped
  • tsp coarse sea salt
  • /2 tsp freshly ground black pepper
  • /4 cup chicken or vegetable stock (low sodium)
  • Tbsp fresh parsley, roughly chopped (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease the baking tray.
  2. Scrub potatoes well (peeling is optional) and pat completely dry.
  3. Place each potato on a cutting board. Lay two wooden chopsticks parallel to the knife blade on either side of the potato to act as a stopper. Slice thinly across the potato, stopping when the knife hits the chopsticks, ensuring you do not cut all the way through.
  4. In a small bowl, cream together the softened butter, minced garlic, chopped rosemary, salt, and pepper until well combined.
  5. Gently smear the butter mixture generously over and between every slice of the fanned potato, working carefully to avoid tearing the base.
  6. Place the buttered potatoes on the prepared baking tray. Pour the stock evenly around the base of the potatoes.
  7. Bake for 30 minutes. The edges should just start to crisp.
  8. Reduce the oven temperature slightly to 375°F (190°C). Continue roasting for another 25–40 minutes, basting with the pan juices halfway through, until the edges are deep golden brown and a fork slides easily into the base.
  9. Remove from the oven, sprinkle immediately with fresh parsley and an extra pinch of flaky sea salt. Serve hot.