Recipe Crispy garlic and thyme boulangere potatoes : Practical and Delicious

Recipe Crispy garlic and thyme boulangere potatoes : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Crispy garlic and thyme boulangere potatoes. You are currently reading Recipe Crispy garlic and thyme boulangere potatoes : Practical and Delicious. This recipe is the creation of the chef Kim Coverdale. Recipe Crispy garlic and thyme boulangere potatoes requires 20m, cook 1h 15m and serve 8. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

For the ultimate side to your main, serve up these French-inspired crispy garlic and thyme boulangere potatoes.

Ingredients:

9 Ingredients

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  2.4kg large oval sebago potatoes, peeled
  
  
  


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  1 tbsp fresh thyme leaves, plus extra small sprigs to serve
  
  
  


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  3 garlic cloves, peeled, halved
  
  
  


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  1/3 cup extra virgin olive oil
  
  
  


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  1 tsp cracked black pepper
  
  
  


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  2 tsp chicken-style stock powder
  
  
  


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  1/3 cup hot water
  
  
  


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  1 tsp sea salt
  
  
  


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  1/4 cup finely grated parmesan
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200C/180C fan-forced. Grease a 4cm-deep, 18cm x 28cm (base) roasting pan.
  
  
  


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  Step 2
  
  
  
  
  Using the slicing blade attachment on a food processor, slice potato lengthways into 2mm-thick slices. Transfer to a large bowl.
  
  
  


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  Step 3
  
  
  
  
  Carefully remove slicing attachment. Place the thyme and garlic in a small food processor. Process until finely chopped. Add oil. Process until well combined. Pour over the potato in bowl. Add pepper. Toss well to coat. Arrange potato slices, standing upright, in 2 rows in prepared pan.
  
  
  


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  Step 4
  
  
  
  
  Blend stock powder with hot water until dissolved. Pour along the centre of the 2 rows of potato. Sprinkle potato with salt. Cover tightly with foil. Bake for 30 minutes. Remove and discard foil. Bake for a further 40 to 45 minutes or until potato is tender and top is golden and crispy.
  
  
  


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  Step 5
  
  
  
  
  Sprinkle top of potato with the parmesan and extra thyme. Stand for 5 minutes. Serve.
  
  
  

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