Roasted Garlic Potatoes


5 large potatoes

1 cup vegetable stock

10 garlic cloves – smashed

Olive Oil

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).

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Bake potatoes for about 45 minutes to 1 hour, until the top is golden and crispy.

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*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*