Boulangere potatoes
Maldon sea salt and black pepper
4 cloves garlic, crushed
1 onion, thinly sliced
4 bay leaves
chicken or vegetable stock
This potato side dish is a classic and very tasty, it goes well with all kinds of meat dishes.
Jumble the potatoes in a shallow baking dish with the salt and pepper, garlic onion and bay. Spread them out in the dish so they are evenly distributed. Pour over enough stock to just come level with the top layer then bake in a pre-heated oven (180C) for an hour or so until they are tender and the stock has been absorbed into them.
Cook's Tip
The bay gives this potato dish a mild, savoury flavour which goes well with meat and fish dishes such as Roast cod and garlic tomatoes and Roasted hake with pancetta and mushrooms.