Ingredients
- 2 Tablespoons of ghee
- 2 Tablespoons of olive oil
- 2-3 cloves of sliced garlic
- 4-5 large Agria potatoes
- 1 large red onion
- Sea salt and fresh black pepper
- 2 sprigs of fresh rosemary
- 3 sprigs of fresh thyme
- ¼ wedge of garlic cheese
- edible gold leaf flakes (optional for decoration)
Vendors
Tags
Matariki
Vegetarian
Breakfast
CRISPY AGRIA STAR BAKE
Method
- Using a cast iron skillet on medium heat, add ghee and olive oil
- Heat and add the sliced garlic for about a minute
- Turn off the heat and allow to cool
- Once cooled, transfer the oil to a bowl
- Slice the potatoes thinly
- Using the star cutters, cut them out
- Slice the red onions thinly and place both in a large bowl
- Remove the leaves from the rosemary and thyme sprigs and roughly cut up
- Add to the potatoes, add salt and pepper and stock
- Add 2 tablespoons of reserved oil to iron skillet and swirl to coat the bottom
- Add the remaining oil to the potato mix and toss to coat all the potatoes
- Preheat oven to 210°C
- Arrange the potatoes, starting in the centre of the skillet, overlapping the slices, and adding the onions between the layers and continuing until the skillet is covered
- Pour over the remaining oil and herbs from the bowl and press firmly down on the potatoes
- Return the skillet to the heat and cook for 3-4 minutes until it sizzles
- Transfer to the oven and bake for 50 minutes
- When cooked, remove from oven, allow to cool in the skillet for 20 minutes
- Invert to a serving platter, add gold leaf flakes and thinly slice cheese
- Cut into wedges to serve
Comments
Recipe by: Amy Dougherty