Vegan, Low Protein (PKU), Gluten Free, Dairy Free and Low Fructose
Total Protein Count: 15 g Protein
8 Serves = 2 g Protein per serve
This dish is so easy to make and it sits so nicely as an accompaniment. The roasted garlic makes a strong spread detail, while the thyme gives it a very subtle flavour.
5 oz / 150 ml best quality vegetable stock, preferably handmade
1 tsp salt
6 kipfler or desiree potatoes (approx. 750 g = 15 g protein)
6 cloves garlic, peeled
6 sprigs thyme
ground black pepper
Pre-heat oven to 340 F / 170 C.
In a large saucepan over high heat, bring the stock and salt to boil then set aside.
Use a mandoline to slice potatoes into 2mm discs or cut as finely as possible by hand.
Grease a medium baking dish with coconut oil. Please potato slices into the baking dish in groups in a ring beginning from the outside and working your way to the inside of the dish while leaving a hole in the middle. Place the garlic and thyme in the hole and top with any remaining potato slices.
Sprinkle with freshly ground black pepper. Pour the stock over all of the potatoes.
Cover with baking paper and then with foil, sealing well around the edges.
Bake for 45 minutes. Remove foil and bake for another 45 minutes for the potatoes to brown.