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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


  • 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 


  • 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.


Keyword butter, potatoes, Stock