Slice the onions. Chop the rosemary. Peel and finely slice the potatoes.
- 1 Heat the oil in a pan. Add the onion and rosemary and cook for 5 minutes; season.
- 2 Grease an ovenproof dish. Add a layer of potatoes, just overlapping. Scatter with onions, then continue to layer, finishing with potatoes.
- 3 Pour over the stock, drizzle with olive oil and cook for 1 hour at 180˚C/350˚F/gas 4 (160˚C for fan ovens) until cooked through and golden on top.
- Average per serving
- Calories 130.0kCal