SNo.
|
Ingredients
|
Quantity
|
1
|
Small sized Potatoes
|
500 gm
|
2
|
Butter
|
60 gm
|
3
|
White
stock
|
300 ml
|
4
|
Salt
and Pepper
|
to
taste
|
Method
1. Peel
and cut potatoes into shapes of olives.
2. Brush
with melted butter.
3. Place
in a pyrex dish.
4. Half
cover with white stock. Season with salt and pepper.
5. Cook
in a hot oven brushing potatoes frequently with melted butter.
6. When
cooked, stock should have been completely absorbed by potatoes.
7. Serve
hot, brushed over with melted butter.
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