French-style potatoes: elevate your potato game with simple elegance
Potatoes are like uncut diamonds among vegetables. They taste good boiled, baked, or turned into fries. However, if you're looking for another recipe for this vegetable, try French-style potatoes.
This is not a potato casserole with hidden ground meat. The ingredient list is much shorter, containing just potatoes, broth, and spices. It turns out that you don't need much to turn simple vegetables into an elegant snack. It's an excellent choice for a light lunch, an exquisite dinner, or a tasty side dish for other meals.
French-style potatoes
This recipe is inspired by the classic French gratin, a potato and béchamel sauce casserole. However, here the béchamel is replaced by simple broth, making the snack lighter. It also pairs well with many meat dishes or vegetarian cutlets.
Potato slices, baked in layers with aromatic herbs, garlic, and a bit of olive oil, become incredibly soft and flavourful. Immersing the potatoes in broth adds delicacy and lightness.
Ingredients:
- 1 kg of potatoes,
- 4 tablespoons of olive oil,
- salt and pepper to taste,
- 2 teaspoons of dried thyme,
- 2 teaspoons of dried rosemary,
- 2 cloves of garlic,
- 325-400 mL of vegetable or chicken broth.
Instructions:
- Peel, wash, and cut the potatoes into fairly thin half-moons, sticks, or slices.
- Cover with cold water and set aside for 25 minutes. This will remove excess starch, making the potatoes crispy after baking.
- Drizzle a heatproof dish with olive oil or grease with butter.
- Peel the garlic and rub it over the dish.
- Layer the potatoes in the heatproof dish.
- Season each layer with salt, pepper, herbs, and drizzle with olive oil.
- Carefully pour the broth over.
- Place in an oven preheated to 200 degrees Celsius and bake for 1.5 hours.
Toward the end of baking, you can optionally sprinkle everything with grated Parmesan. Serve the finished potatoes warm, ideally as a side to a meat dish. Enjoy!
