Community Cookbook
Easy Potatoes Boulanger
Allergy Superheroes LLC
I modified this recipe from the potatoes that accompanied a pork recipe in our McCall's Cooking School cookbook. The pork is killer and I'll post my variation of that recipe sometime, but it's a time-consuming beast, best for special occasions. I enjoy making the potatoes on their own (even though they don't get any pork flavoring this way) because it can be done much more quickly and adds some great flavor to any meal!
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Ingredients:
4-6 potatoes
1 onion, diced
1 clove garlic, minced
olive oil
1/2 - 2/3 cup chicken broth or stock
1/2 tsp salt
pinch pepper
pinch thyme
1/2 tsp parsley
1 tsp cornstarch (optional) -
Instructions:
- Cut your potatoes into chunks or discs.
- Heat your olive oil in a large skillet over medium heat.
- Add potatoes, onions, and garlic. Pan-fry, covered, until almost done (15-20 minutes), stirring occasionally.
- Once potatoes are nearly cooked through, add chicken broth to pan and sprinkle potatoes with spices.
- Continue to cook, covered to control loss of fluid, until potatoes are done.
- If the sauce is too thin, mix 1 tsp of cornstarch with water and then slowly add to the potatoes while stirring. Stop adding as soon as the sauce thickness is to your liking.
- Link to full recipe: Find the whole recipe & the story behind it here!
- Cuisine: American (general)
- Cooking method: Pan fry
- Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no meat / poultry, no alcohol
- Just right for...: Great for kids, Elegant evenings, Comfort food
- Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 0-15 minutes
- Total time (inc active/prep): 15-30 minutes
Published in
Salads & Sides
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