Crispy Potato Roast

Thank you, Merle for this version of potato bake.
Ingredients
1 Kg russet potatoes, peeled
1 1/2 Tblsp vegan margarine
1 1/2 Tblsp virgin olive oil
2 shallots, peeled and thinly sliced
salt to taste
1/2 tsp freshly ground black pepper
50 gm sliced almonds
3-4 sprigs of fresh thyme
(my thyme has died so I used rosemary)
Method
Preheat the oven to 190 C.
Melt the margarine and combine with the oil in a small bowl. Brush a little around the baking dish.
Slice the potatoes and arrange in the baking dish.
Place the shallots evenly around the dish.
Brush the remaining oil mixture over the potatoes.
Sprinkle on the salt and pepper to taste.
Bake for 11/2 hours in the oven.
Remove the dish from the oven and sprinkle over the almonds and the thyme. Cook for a further half hour, until the almonds are golden.
Serve hot with a main meal.
Serve 4 – 6 people.
Leftovers are delicious cold or reheated.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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