1cupChicken Stockuse veg stock to make these vegetarian
Preheat the oven to 420 Degrees F. Peel the potatoes and cut them into 1 inch thick round slices. Keep the potatoes soaked in water until ready to use to avoid their blackening due to oxidation.
Once ready to bake, discard the water. Wipe the potatoes well with a kitchen towel to remove all the excess water. Mix the potatoes with melted butter, salt, pepper, chili flakes, and oregano in a bowl.
Arrange the potatoes on a baking tray in a single layer and bake for 20-25 minutes. I used a 9″x13″ metal baking tray. Avoid using a glass tray as it might shatter due to high baking temperature.
Using a spatula, flip the potatoes rounds and bake for another 10 minutes.
Flip the potatoes once again and pour chicken broth over them. You can use vegetable broth to make this recipe vegetarian. Sprinkle chopped garlic all over the tray.
Bake for another 15 minutes. Remove the tray from the oven and serve the potatoes hot. Drizzle the leftover liquid over them while serving.
I have used only 1 teaspoon of garlic to make this dish, but if you like garlicky flavor in your potatoes, then you can add more as per your taste and preference. If you are a vegetarian, you can substitute the chicken stock with the vegetable stock. The taste might differ a little, but I am sure it will taste equally good. When you are making this recipe, just avoid the glass baking trays as they can burst because of the high temperature. You can use the metal one instead.Make sure you cut the potato slices in the same thickness, to ensure even cooking. Keep the sliced potatoes soaked in water until ready to use. Wipe them very well with a kitchen towel before mixing them with butter.I feel Yukon Gold Potatoes gives the best results when making this recipe. However, feel free to use any potatoes that are easily available to you.You can experiment with the seasonings as per your choice. Feel free to use fresh herbs such as Thyme, Rosemary, etc.Serve them warm, as they taste great only that way.