5 large potatoes
1 cup vegetable stock
10 garlic cloves – smashed
1/8 cup fresh dill – minced
salt and pepper
Preheat oven to 400 degrees F.
Peel potatoes and cut into thirds. Pieces come out to be about 1 1/2 inches thick.
Arrange potatoes in a ceramic (oven proof) dish and sprinkle with salt, pepper and dill. Place smashed garlic cloves around the potatoes.
Pour vegetable stock into the dish, so it comes 1/2 way up the potato slices.
Top the potatoes with a spoonful of Olive Oil (per slice).
Bake potatoes for about 45 minutes to 1 hour, until the top is golden and crispy.
*tip: I like to turn the broiler on for the last 2-3 minutes of the process, to get a nice crust on the potatoes*