Boulangere Potatoes

Helloooooooo! For those of you who are kind enough to rock my blog or Facebook page, you’ll notice I’ve been out of action since last week. That is because, pretty much as soon as I came out of my Indian Cooking Class, I made my way to Darwin with work.

I got back last night, and now I’m MC-ing a series of dinners…. also with work.

I worked out, that my last home-made dinner was last Sunday, and my next home-made dinner will be this coming Thursday. Might post an article on how I’ve been surviving, but in the meantime, here are the potatoes that accompanied my zucchini and corn fritters the other night.

Vegan and Dairy Free Zucchini and Corn Fritters
Zucchini and Corn Fritters

Wanky name, tasty flavour, and if you slice them in the food processor, easy to make (and a little bit fun too! Yep, I have no life).

Boulangere Potatoes
Boulangere Potatoes – vegan, and gluten free (depending on your stock)

Boulangere Potatoes

Ingredients

  • 3-4 medium/large potatoes
  • 2 teaspoons paprika
  • handful chives
  • Few sprigs rosemary
  • 500ml vegetable stock ( with hot water – boiled in the kettle)
  • Salt and pepper to taste
  • Olive oil spray

Method

Preheat the oven to about 200 degrees celcius.

Peel the potatoes (you don’t have to but I did) and jam them through the food processor.

Chop the chives and put them in the bottom of an oven dish that has been lightly sprayed with oil (LFMF – I put them at the top and they kind of burnt a little – I’m thinking if you put them in the bottom they’ll cook and impart flavour but still stay green, and give you a nice surprise when you scoop it onto dishes). Lay out your potatoes in the dish so they cover the entire dish and it is a fairly flat shape.

Combine your vegetable stock with the paprika, salt and pepper and then pour on the potato mix. Nestle your rosemary in the potato/ stock mix so it is submerged, and put in the oven for about 40-50 minutes, or until the top is crispy and crunchy but the bottom is soft, and the liquid has thickened a little (it’s the potato starch that does that – see the photo if you want to see what it should look like).

You could serve with:

Have a great week, and I’ll most likely catch you next week when I’ve recovered…. šŸ™‚

Robyn-Signature


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