BOULANGERE POTATOES RECIPE | JAMIE MAGAZINE POTATO RECIPES
These tasty Boulangère potatoes are an easy way to jazz up your spuds and are great with roast meats
Total Time 1 hours 20 minutes
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 180°C/350°F/gas 4.
- Peel and thinly slice the potatoes, and peel, halve and finely slice the onions. Pick the sage leaves and finely slice most of them, leaving some whole.
- Arrange a layer of sliced potatoes over the base of a 20cm x 30cm baking dish, followed by a layer of sliced onions, a scattering of sliced sage and a pinch of sea salt and black pepper. Keep alternating layers of potatoes and onions, lightly seasoning each layer and finishing with a layer of potatoes that slightly overlap each other.
- Pour over the stock, season the top layer with a little salt and pepper, then scatter over the whole sage leaves and grate over the Parmesan.
- Pop little dots of the butter all over the potatoes, then bake at the top of the oven for 1 hour, or until the top is golden and the potatoes are cooked through.
Nutrition Facts : Calories 269 calories, FatContent 6 g fat, SaturatedFatContent 3.4 g saturated fat, ProteinContent 9.6 g protein, CarbohydrateContent 47.4 g carbohydrate, SugarContent 6 g sugar, SodiumContent 0.6 g salt, FiberContent 4.6 g fibre
PORK CHOPS WITH APPLES AND GARLIC SMASHED POTATOES RECIP…
Provided by Food Network Kitchen
Categories main-dish
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.
- Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
- Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.
Nutrition Facts : Calories 413, FatContent 16 grams, SaturatedFatContent 5 grams, CholesterolContent 76 milligrams, SodiumContent 98 milligrams, CarbohydrateContent 40 grams, FiberContent 5 grams, ProteinContent 26 grams
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