Po­tato Boulan­gere

Central Leader - - News -

1.6kg bak­ing toes, peeled 210g but­ter 1 large brown onion 210ml stock, heated Salt and freshly ground pep­per to taste

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• Slice pota­toes 3mm slices • Slice onion thinly then fry un­til golden brown and soft • Melt but­ter and mix with pota­toes and onion • Sea­son with salt and pep­per • Line an 18cm loaf tin with bak­ing pa­per and layer the po­tato mix in­side, press­ing flat as you go un­til full • Pour the hot stock over. Fold the ex­cess bak­ing pa­per over and press again • Bake at 180°C for 45 min­utes or un­til the pota­toes are soft and golden brown • Cool in fridge overnight • Re­move from tin and out­side pa­per and cut into even sized pieces. • To serve, place pota­toes back into a pan and hot oven un­til heated.

Serve with char­grilled sir­loin, red wine may­on­naise and glazed mush­rooms.

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