French potato delight: The elegant side dish upgrade
Potatoes are like uncut diamonds among vegetables. They taste great when boiled, baked, or turned into fries. If you're looking for another recipe for this versatile vegetable, try French-style potatoes.
This dish is not a potato casserole with hidden ground meat. The ingredient list is much simpler, containing just potatoes, broth, and spices. It turns out you don't need much to transform simple vegetables into an elegant snack. It's an excellent choice for a light lunch, an exquisite dinner, or a tasty side dish for other meals.
French-style potatoes
This recipe is inspired by the classic French gratin, which is a potato and béchamel sauce casserole. However, in this version, the béchamel is replaced with simple broth, making it lighter. It pairs well with many meat dishes or vegetarian cutlets.
Potato slices baked in layers with aromatic herbs, garlic, and a bit of olive oil become incredibly soft and flavorful. Immersing the potatoes in broth adds delicacy and lightness.
Ingredients:
- 2.2 lbs of potatoes,
- 4 tablespoons of olive oil,
- Salt and pepper to taste,
- 2 teaspoons of dried thyme,
- 2 teaspoons of dried rosemary,
- 2 cloves of garlic,
- 1.3-1.7 cups of vegetable or chicken broth.
Instructions:
- Peel, wash, and cut the potatoes into fairly thin half-moons, sticks, or slices.
- Cover with cold water and set aside for 25 minutes to remove excess starch, which will make the potatoes crispy after baking.
- Drizzle a heatproof dish with olive oil or grease it with butter.
- Peel the garlic and rub it over the dish.
- Layer the potatoes in the heatproof dish.
- Season each layer with salt, pepper, herbs, and drizzle with olive oil.
- Carefully pour the broth over the top.
- Place in an oven preheated to 390 degrees Fahrenheit and bake for 1.5 hours.
Toward the end of baking, you can optionally sprinkle everything with grated Parmesan. Serve the finished potatoes warm, ideally as a side dish to a meat dish. Enjoy!
