200ml/7fl ozmeat stock or vegetable stock for vegetarians
salt and freshly ground black pepper
Peel the potatoes and cut in slices ½cm/¼in to 1cm/½in from the base of each. Be careful not to cut through. Place the potatoes in a dish, pour over the stock and season with salt and freshly ground black pepper.
Mix the crushed garlic and butter together and spread between the slices and over the potatoes. Cook uncovered in an oven preheated to 180°C/350°F/gas 4 for 1 hour. The stock will be absorbed and the potatoes golden.