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Boulangère Potatoes

 

Boulangère Potatoes

These crispy golden potatoes are cooked in lashings of delicious chicken stock, along with butter, salt & thyme to make the perfect side dish. So deliciously satisfying, it can be served as a main dish with a crisp salad too!
Course Main Course
Cuisine French

Ingredients
  

  • 5-6 desiree potatoes
  • Tasman Sea Salt to taste
  • 1 garlic clove
  • 2-3 fresh sprigs of thyme
  • 2-3 tbsp Will Studd Le Conquerant Butter
  • 3/4 cup Aneto Chicken Broth 

Instructions
 

  • Preheat oven to 200C.
  • Slice potatoes into thin slices, using a mandolin or knife.
  • Layer the potatoes in a shallow baking dish and spread out evenly over the base.
  • Season with a generous amount of sea salt, grate or micro plane garlic clove over the top and sprinkle with fresh thyme.
  • Dot potatoes with butter, being sure to cover the top and sides.
  • Gently pour the chicken stock over the potatoes and cover loosely with baking paper.
  • Bake potatoes in the oven for 45 mins at a high heat. Remove baking paper and continue to cook for an additional 20-25 mins, or until the top is crisp and golden.
  • Remove from the oven and serve with an extra sprinkle of thyme and sea salt.

Video

Keyword butter, potatoes, Stock

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Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.
Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.