BOULANGÈRE POTATOES
INGREDIENTS Serves 8
- 1large onion
- 1 tbsp olive oil
- 3 sprigs rosemary
- 1kg potatoes
- 400ml vegetable stock
DIRECTIONS
PREPARATION
Slice the onions. Chop the rosemary. Peel and finely slice the potatoes.
METHOD
- Heat the oil in a pan. Add the onion and rosemary and cook for 5 minutes; season.
- Grease an ovenproof dish. Add a layer of potatoes, just overlapping. Scatter with onions, then continue to layer, finishing with potatoes.
- Pour over the stock, drizzle with olive oil and cook for 1 hour at 180˚C/350˚F/gas 4 (160˚C for fan ovens) until cooked through and golden on top.
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