Thursday, December 2, 2010
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.
1.3 kg potatoes (I used red skinned Roosters)
2 large onions
1 bulb garlic
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.
P.S. The leftovers (when added to leftover veggies) made a delicious soup.