I adore potatoes. I love them mashed, roast, chips, anyway at all really. And so long as I don’t use any fat (or just use Fry Light which is free on Slimming World) I can stuff my face with them.
I fancied something a bit different last night, something with a bit more flavour than potatoes on their own, and remembered Boulangere Potatoes. I hadn’t made these for ages, although I don’t know why, they are so easy and tasty.
They are French in origin, the name coming (legend has it) from the Baker’s Wife. It was usual in medieval time for cottages not to have an oven, just an open fire for cooking in a cauldron, or in a pan. So baked and roast goods would be taken to the bakers to cook in the residual heat of the bread oven after baking was over.
These potatoes are perfect to cook alongside a joint of meat, they take about 2 hours, but they don’t need any attention.
Potatoes – I like King Edwards, or Desiree. Peel as many as you like plus a bit more. Cut into slices about the thickness of a pound coin (roughly 5mm)
Onions – about half the amount of your potatoes. Slice thinly – more thinly than the potatoes, they take longer to cook.
Chicken stock – I use one cube to about three quarters of a pint of boiling water.
Sprinkle of thyme
Fry Light spray
Layer potatoes and onions into a roasting or baking tin. Press down firmly. Make the last layer potatoes, and whilst the underneath layers don’t matter, they can be as higgledy piggeldy as you like, it is nice to make the last layer neat and tidy. Pour the stock in, you want it to just under the top layer, if there isn’t quite enough liquid, add some more boiling water to the right level. Sprinkle thyme over the top and spray liberally with Fry Light. Cover with foil and bake for an hour and a half (or a bit more, it won’t hurt) at gas mark 4 (350F / 180C). Then remove the foil and turn the heat up to gas mark 6 (400F / 200C ) for another half an hour to crisp and brown the surface.