- 4 big potatoes
- 2 cloves of garlic
- 2 sprigs of rosemary
- Butter 130 g
- Chicken stock 200 ml
- Olive oil
- Take an oven-proof skillet, heat it and add 50 g of butter and 2 tablespoons of olive oil.
- Then, take 4 big potatoes and slice them about 1 inch thick. Put the slices into the bowl and season with salt and pepper. Put each slice into the skillet. Fry your potatoes until nicely colored on both sides.
- Then, add 2 cloves of garlic and 2 sprigs of rosemary to your potatoes. Then, add 80 g of butter and 200 ml of chicken stock.
- Then, place your potatoes into the oven for 30 minutes at 200 degrees C. You can serve this dish for breakfast and it will be liked by non-strict vegetarians.
See: Other Vegetarian Recipes by Gordon Ramsay
See: Other Breakfast Recipes by Gordon Ramsay