How To Cook Boulangere Potatoes
Potatoes, the humble ingredient that can be transformed into many delight. With this super quick prep method you can slam them in the oven and forget them. Great for busy households and even better you can make 2 at once, eat one save one or even freeze for later. Originally Boulangere Potatoes were cooked by French bakers as there ovens were cooling down for the day. They would turn of the ovens, place their particular mix of potatoes in the oven whilst cleaning the bakery. About an hour and a half later when they were done so were their Boulangere Potatoes. the word Boulangere is a French word for baker. Now for the quick method of how to cook Boulangere Potatoes.
How To Cook Boulangere Potatoes The Quick Method
Thinly slice some potatoes or use a mandolin, one large potato per person I use. Boil the kettle and then dissolve one vegetable stock cube in a measuring cup. (as per instructions on veg stock cube) Arrange sliced potatoes in a shallow dish, add a knob of butter and pour over the veg stock. Cover with tin foil and place in the oven at 170c for about on hour fifteen mins. Remove foil add a little grated cheese on the top return to the oven and they are done. Its the simplest method ever. The kids love them with anything and they are so quick and easy to prepare.
To add more or different flavours you could add other herbs to you Boulangere Potatoes with rosemary and garlic
Now if you want to go for the full authentic Boulangere Potatoes then there is a few extra steps involved. You need to firstly fry off some onions. Some recipes direct you to just layer the onions raw with the potatoes but I like a little more texture and flavour in my Boulangere Potatoes. Do go out to your garden and get some herbs, free extra flavour. Woody herbs are best as they withstand the lengthy cooking time.
How do you make your Boulangere Potatoes?
- 1 cast iron skillet
- 1 kg potatoes sliced thinly
- 1 Large onion sliced thinly
- 250 ml veg stock
- 30 g butter
- 1 twist salt & pepper
- 1 pinch thyme dried or fresh
- Fry the onions in 10g of butter1 Large onion
- Whilst the onions are frying slice the potatoes thinly or use a mandolin1 kg potatoes
- When the onions are brown on the edges remove from heat
- Now add the potatoes and fried onions into a shallow oven proof dish Season each layer and add the herbs of your choice1 pinch thyme
- Pour on the stock and add the butter Cover with foil and place in the oven for about an hour
- Remove the foil and cook for a further 30 minutes so the edges of the potatoes go brown and crispy
yes you can freeze Boulanger potatoes, cool completely. Cover with foil; freeze for up to 3 months. To serve (from frozen), cook in a preheated oven at 180°C (160°C fan) mark 4 for 50 min, remove foil halfway, until piping hot.
Yes you can reheat boulangere potatoes. Boulangere potatoes will keep for a few days in the fridge and be served as a side with anything