A simple roast potato will always have my heart, but sometimes it’s nice to get fancy, isn’t it? If in doubt, go French with your potatoes, and any meal will be elevated to something slightly special. Whether it’s a roast dinner or a midweek treat, these Boulangere Potatoes are a perfect example of why impressive doesn’t have to mean complicated when it comes to cooking.
Why you’ll love this Boulangère Potatoes recipe
⭐️ A special side dish for any occasion ⭐️ Affordable but tastes luxurious ⭐️ Low effort but delicious When my husband cooks lunch on a Sunday, this is one of those dishes I always ask for, so I knew at some point I needed to share it with you! Plus it has just 5 ingredients and NO any pre-boiling at all.
Ingredients
Potatoes – Something like Maris Piper is perfect. The potatoes need to be a floury variety, not waxy so that they soften perfectly in the stock. Onion – A regular white onion, peeled and sliced VERY thinly. (I use a mandolin.) Vegetable stock – This should be boiling hot, just made up. Made with a cube is fine. Fresh thyme – Leaves only. Strip the leaves from the woody stems and discard the stems. Butter – I like to use salted, good quality butter here as it adds additional flavour. If you only have unsalted, add extra seasoning.
In the freezer This recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or covered in the oven. If you can, use fresh herbs here as they will give a much better flavour. Dried herbs tend to work better when cooked in a larger volume of liquid. If you do need to use dried herbs, halve the amount in the recipe.
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Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
