Top Photo Credit: Serious Eats

Prep time: 15 minutes
Baking time: 45-50 minutes


  • 4 large baking potatoes
  • 2 cups chicken stock
  • 1 lemon
  • 6 thyme sprigs
  • extra-virgin olive oil
  • 1/3 cup white wine
  • salt and black pepper to taste


  1. Pre-heat oven to 200°C. Wash and peel potatoes and cut into chunks.
  2. In a saucepan, heat chicken stock and cook potatoes in the stock for 3 minutes. Remove and place on a baking tray (the potatoes should still be undercooked at this stage).
  3. Cut the lemon into small chunks and add to the potatoes along with the thyme. Drizzle with some olive oil and add the white wine to pan. 
  4. Roast in the hot oven until the wine has evaporated and the potatoes have turned golden brown. Season with salt and pepper.

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