Baked French Potatoes

Jul 7, 2010 by glutenshmooten

In an effort to catch up on late posts, I’m combining my recipe for weeks 30, 31 and 32 of the Cookbook Challenge, with themes Baked, French and Potatoes. So I’ve made a Baked French Potatoes recipe from Jamie Oliver’s Ministry of Food.

Preheat your oven to 200 degrees. Peel and finely slice 800g of potatoes. Peel, halve and finely slice 400g of medium onions and 3 cloves of garlic. Pick the leaves from a small handful of fresh flat-leaf parsley and finely chop. Pour a couple of lugs of olive oil into a large, hot pan with the onions, garlic and parsley. Slowly fry for 10 minutes, until the onions are soft and lightly golden. Add a good pinch of salt and pepper. Mix 1 chicken or vegetable stock cube in 850ml of boiling water. In a large baking dish place a layer of potatoes, a sprinkling of salt and pepper, and a layer of onions. Continue, repeating until you’ve used up everything, but try to finish with a layer of potatoes on top. Rub some foil with olive oil, place it, oil-side down, over the dish and seal tight. Place in the oven for 45 minutes, then remove the foil, push the potatoes down and return to the oven for 20-40 minutes until golden and crisp.

This was a really easy recipe to make and makes for an interesting twist on the normal baked potatoes when you want a bit of variety. I loved the onion flavour and the crispiness of the potato. This dish is good the next day as leftovers too!