Bulanger Potatoes

by Editorial Staff

Potatoes “Boulanger” or baker’s potatoes (“boulangerie” in French – bakery) has its own name history. In the old days, French housewives traditionally gave potatoes prepared according to this recipe to a baker to put in a bread oven to simmer and soak in the aroma of spices. Cooking baked potatoes did not give any trouble to either the hostess or the baker. Nowadays, this French recipe has conquered the whole world with its simplicity and extraordinary taste of the dish.

Cook: 10 minutes

Servings: 4

Ingredients

  • Potatoes – 1 kg
  • Bulb onions – 2 pcs.
  • Garlic – 2 cloves
  • Chicken broth – 400 ml
  • Vegetable oil – 3 tbsp + for lubricating the mold
  • Dried rosemary – 1 teaspoon
  • Dried thyme – 1 teaspoon
  • Butter – 30 g
  • Salt to taste
  • Ground black pepper – to taste

Directions

  1. Before cooking the baked potatoes in the oven, we prepare all the necessary ingredients. Cut the onion into half rings.
  2. Add garlic, thyme, rosemary to the chicken broth and bring to a boil. Cut the potatoes into thin slices. Fry the onions in vegetable oil until soft.
  3. Preheat the oven. Put the potato slices overlapping each other in a greased form. We spread two layers of potatoes, each of which is salt and pepper. Then we spread a layer of fried onions and two more layers of potatoes, which also need to be salt and pepper.
  4. Fill the potatoes and onions with the broth strained through a sieve. Put a piece of butter on top. We send the potatoes to the oven, preheated to 190 degrees, for about 40 minutes. The cooking time for potatoes depends on the oven and potato variety. We check the readiness of the baked potatoes with a knife or a toothpick.
  5. Baked potatoes “Boulanger” can serve as an independent dish, or can be served as a side dish for a meat dish.

Enjoy your meal!

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