Potatoes a la Two Fat Ladies with Fresh Herbs

Total time: 1 hour 15 minutes
     This is something I watched "The Two Fat Ladies" do on their cooking show.  Perfect for late summer, flavored with lots of fresh herbs and garlic; I hope I can do them as well as Jennifer. You can modify the herbs to suit your taste, just use lots! This serves 4.

 Ingredients:

• 5 medium potatoes, 700gr, 24.7oz
• 2 tbs chopped fresh parsley
• 2 tbs chopped fresh basil
• 2 tbs chopped fresh oregano or rosemary  substitute 2 tsp dried rosemary
• 2 tbs chopped fresh thyme or sage
• 4 - 5 cloves garlic, 15gr, .53oz
• 2 - 3 tbs good olive oil, 40.5gr, 1.4oz
• 1/3 cup chicken stock, 75gr, 2.6oz

 Instructions:

• With a sharp knife thinly slice the potatoes.  Put slices in a large bowl of cool water and set aside.
• Chop or snip herbs. 
• Finely chop garlic and mix together with chopped herbs. 
• Remove potatoes from water, lay out on kitchen (paper) towels and pat dry. 
• Drizzle a bit of the oil in a glass baking dish, just large enough to hold ingredients. 
• Make a layer of potatoes, sprinkle with a bit of the herb/garlic mixture and drizzle with a little oil. 
• Repeat 4 more times. 
• Pour the stock over all, cover with foil and bake at 400F (200C) for 30 minutes. 
• Remove foil and continue baking another 30 minutes.  Top potatoes should start to brown and get crisp. 
• Remove from oven and serve. 

Note:  I use a scissors to snip the herbs first and use the flat of a large knife to smash the garlic. Then combine the herbs and garlic and chop finely, using a large knife in a 'rocking' motion.

---------------------------------------------------------

Nutrition Information               Recipe serves 4             Entire Recipe / per serving Calories:  921 / 230 Total Carbohydrates:  118 / 29.5           Dietary Fiber: 16 / 4 Total Fat:  41 / 10          Saturated Fat: 6 / 1.5 Cholesterol:  1.5 / .4 Protein:  16 / 4 Calcium:  112 / 28 Sodium:   120 / 30

General Technical Details and Disclaimer:

Note:  This serves 4, or two servings for two

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/