James Martin’s Boulangère Potatoes, made with thinly sliced potatoes, onions, garlic, chicken or vegetable stock, and olive oil. Serve 6 portions, taking about 1 hour and 15 minutes to prepare. Crispy, flavorful, and aromatic, garnish with fresh thyme or rosemary for a delightful side dish.
Try More James Martin Recipes:
🧡 Why You’ll Love This Boulangere Potatoes Recipe:
- Delicious Flavor: Layers of potatoes, onions, and garlic infused with savory chicken or vegetable stock create a flavorful and satisfying dish.
- Crispy Texture: The potatoes develop a crispy golden-brown crust on top while remaining tender and creamy inside, adding a delightful contrast in texture.
- Easy Preparation: Simple steps and readily available ingredients make this recipe easy to prepare, perfect for both novice and experienced cooks.
- Impressive Presentation: With its beautiful layers and aromatic aroma, Boulangère Potatoes make an elegant and impressive side dish for dinner parties or holiday gatherings.
❓ What Is James Martin Boulangere Potatoes Recipe?
James Martin’s Boulangère Potatoes: Layers of thinly sliced potatoes, onions, and garlic, bathed in chicken or vegetable stock, then baked until golden and crispy. A comforting side dish, perfect for any occasion, offering delicious flavors and a satisfying texture.
🥔 James Martin Boulangere Potatoes Ingredients
- 1 kg (2.2 lbs) potatoes, preferably Maris Piper or King Edward, thinly sliced
- 2 large onions, thinly sliced
- 2 cloves of garlic, minced
- 300 ml (1 1/4 cups) chicken or vegetable stock
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh thyme or rosemary sprigs, for garnish (optional)
🥘 How To Make James Martin Boulangere Potatoes
- reheat your oven to 180°C (350°F). Peel and thinly slice the potatoes and onions. You can use a mandoline slicer for even slices if you have one.
- In a large ovenproof dish, layer the sliced potatoes and onions, seasoning each layer with salt, pepper, and a sprinkle of minced garlic.
- Pour the chicken or vegetable stock over the potatoes and onions. The liquid should come about halfway up the sides of the dish. Adjust the amount of stock as needed.
- Drizzle the olive oil over the top of the potatoes and onions. This helps them brown and become crispy.
- Cover the dish with foil and bake in the preheated oven for about 45 minutes to 1 hour, or until the potatoes are tender when pierced with a fork.
- Remove the foil and continue baking for another 15-20 minutes or until the top is golden brown and crispy.
- Once the potatoes are nicely browned, remove from the oven. Garnish with fresh thyme or rosemary sprigs if desired, then serve hot as a delicious side dish.
💭 Recipe Tips
- Potato Thickness: Make sure to slice the potatoes thinly and uniformly to ensure even cooking. This helps all the layers cook through evenly and prevents some parts from being undercooked while others are overcooked.
- Onion Slicing: Similarly, thinly slice the onions so they cook down and infuse their flavor throughout the dish without overpowering it.
- Stock Flavor: Use a high-quality chicken or vegetable stock for the best flavor. You can also add a splash of white wine or a sprinkle of herbs like thyme or rosemary to enhance the taste.
- Crispy Top: Removing the foil during the last part of the baking time allows the top layer of potatoes to crisp up and develop a golden-brown crust. Keep an eye on them to prevent burning.
🍗 What To Serve With Boulangere Potatoes?
You can serve Boulangère Potatoes with various main dishes like Grilled Chicken, Beef Stew, Fish Pie, or Salmon With Cream Cheese they’re tasty and go well with different with Rice Salad or Waldorf Salad.
🎚 How To Store Leftovers Boulangere Potatoes?
- Refrigeration: Place leftovers boulangere potatoes in an airtight container and store them in the refrigerator for up to 3-4 days.
- Freezing: You can freeze leftovers boulangere potatoes place them in a freezer-safe container or resealable bag and freeze for up to 2-3 months.
🥵 How To Reheat Leftovers Boulangere Potatoes?
- On The Oven: Preheat your oven to 180°C (350°F) place leftovers boulangere potatoes in an oven-safe dish cover it and heat for up 7-10 minutes or until heated through.
- In The Microwave: Place leftovers boulangere potatoes to a microwave-safe dish cover itand microwave on high for up 4-6 minute until heated.
FAQs
Why are they called Boulangère Potatoes?
They are named after the French word “boulanger,” meaning baker, as traditionally, French housewives would prepare these potatoes and drop them off at the local bakery to cook in the bread ovens while they attended church on Sundays.
What type of potatoes are best for Boulangère Potatoes?
Starchy potatoes like Maris Piper or King Edward are best for Boulangère Potatoes as they hold their shape well and become creamy when cooked.
How can I make Boulangère Potatoes crispy on top?
To achieve a crispy top, uncover the dish during the last part of baking to allow the potatoes to brown. You can also brush the top with melted butter for added crispiness.
What herbs can I add to Boulangère Potatoes for extra flavor?
Popular herbs to add include thyme, rosemary, parsley, or bay leaves these herbs complement the earthy flavors of the potatoes and onions.
Can I make Boulangère Potatoes ahead of time?
Yes, you can assemble the dish ahead of time and refrigerate it until ready to bake. This makes it a convenient option for entertaining.
Try More James Martin Recipes:
- James Martin Sausage And Apple Casserole
- James Martin Lyonnaise Potatoes
- James Martin Chicken And Ham Pie
James Martin Boulangere Potatoes Nutrition Fact
Serving Size: 1 cup (200g)
- Calories: 198
- Total Fat: 7g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 5mg
- Sodium: 360mg
- Total Carbohydrate: 28g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 4g
James Martin Boulangere Potatoes
Description
James Martin’s Boulangère Potatoes, made with thinly sliced potatoes, onions, garlic, chicken or vegetable stock, and olive oil. Serve 6 portions, taking about 1 hour and 15 minutes to prepare. Crispy, flavorful, and aromatic, garnish with fresh thyme or rosemary for a delightful side dish.
Ingredients
Instructions
- reheat your oven to 180°C (350°F). Peel and thinly slice the potatoes and onions. You can use a mandoline slicer for even slices if you have one.
- In a large ovenproof dish, layer the sliced potatoes and onions, seasoning each layer with salt, pepper, and a sprinkle of minced garlic.
- Pour the chicken or vegetable stock over the potatoes and onions. The liquid should come about halfway up the sides of the dish. Adjust the amount of stock as needed.
- Drizzle the olive oil over the top of the potatoes and onions. This helps them brown and become crispy.
- Cover the dish with foil and bake in the preheated oven for about 45 minutes to 1 hour, or until the potatoes are tender when pierced with a fork.
- Remove the foil and continue baking for another 15-20 minutes or until the top is golden brown and crispy.
- Once the potatoes are nicely browned, remove from the oven. Garnish with fresh thyme or rosemary sprigs if desired, then serve hot as a delicious side dish.
Notes
- Potato Thickness: Make sure to slice the potatoes thinly and uniformly to ensure even cooking. This helps all the layers cook through evenly and prevents some parts from being undercooked while others are overcooked.
- Onion Slicing: Similarly, thinly slice the onions so they cook down and infuse their flavor throughout the dish without overpowering it.
- Stock Flavor: Use a high-quality chicken or vegetable stock for the best flavor. You can also add a splash of white wine or a sprinkle of herbs like thyme or rosemary to enhance the taste.
- Crispy Top: Removing the foil during the last part of the baking time allows the top layer of potatoes to crisp up and develop a golden-brown crust. Keep an eye on them to prevent burning.