MEATS AND POTATOES RECIPES

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BOULANGERE POTATOES RECIPE | JAMIE MAGAZINE POTATO RECIPES



Boulangere potatoes recipe | Jamie magazine potato recipes image

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

1.5 kg Desirée potatoes
2 onions
a few sprigs of fresh sage
400 ml organic vegetable stock
50 g Parmesan cheese
1 knob of unsalted butter

Steps:

    1. Preheat the oven to 180°C/350°F/gas 4.
    2. 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.
    3. 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.
    4. 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.
    5. 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…



Pork Chops With Apples and Garlic Smashed Potatoes Recip… image

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

1 pound small fingerling potatoes
2 cloves garlic
Kosher salt
4 1/2-inch-thick boneless pork loin chops (5 ounces each)
2 teaspoons chopped fresh sage
Freshly ground pepper
1 tablespoon extra-virgin olive oil
1 large red onion, cut into 1/2-inch wedges
2 Granny Smith apples, cut into 1/2-inch pieces
3/4 cup apple cider
1/4 cup buttermilk

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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