Peel the potatoes and cut into a fan shape. Place in a baking dish, sprinkle with salt and pepper and put a small piece of herb butter on each potato. Bake at 200 ° C for 40 minutes.
In the meantime, peel the carrots and cut them into thick pieces. After 40 minutes add to the potatoes, pour in the chicken stock and stew for another 30-35 minutes. Make a stick test and possibly stew a little more, depending on the thickness of the potatoes.
Switching on the grill function for the last 10 minutes makes the fanned potatoes nice and crispy.
Goes well with steaks or pan-fried foods in general.
Ingredients
Print Recipe
Pin Recipe