POTATOES - THE MOST IMPORTANT PART OF DINNER!

When I wrote the review of the new Leon Cookbook, I was asked to give more details of the POTATOES  LEON-AISE, and of course I am more than happy to oblige.  This dish was very well received at Sunday lunch, with a lovely crispy top layer covering a soft, delicious center - although I nearly gave them to my vegetarian brother in law!!!  When I was putting the vegetable dishes on the center of the table, I wondered why I had made so many roasties, then realized just before he served himself ... phew!!

I loved the fact that the potatoes were not peeled, so much more healthy, and speaking of healthy the original recipe calls for 80ml of olive oil, I think that this is too much, particularly if you are using home made chicken stock (which I recommend if you have some in the freezer).

I was afraid that the lemon might jar with the bland (in a good way) potatoes, but this didn't happen - they seemed to just melt into the dish, adding a pleasant background flavour, rather than pockets of bitterness, but you do need to slice them as thinly as possible.


Potatoes Leon-Aise

1.3 kg              potatoes (I used red skinned Roosters)
2                      large onions
1                      bulb garlic
1/2                   lemon
5                      fresh bay leaves
80ml                olive oil (I would use 30ml if using fresh stock, 50ml if using bullion)
650ml              chicken stock
                       salt and pepper

Preheat oven to 180 C/350 F

Wash potatoes well and slice thinly - no need to peel.
Slice the garlic thinly.
Slice the lemon as finely as possible.
Drizzle with the oil.
Toss everything except the stock into a baking tray and season.
Arrange as snugly as possible and flatten as well as you can.
Pour in the stock - it should come halfway up the potatoes.
Bake in the oven for about 1 hour, or until soft and yielding to a sharp knife.

Enjoy.

P.S.  The leftovers (when added to leftover veggies) made a delicious soup.