Baked French Potatoes

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Ingredients

  • see below

Directions

Preheat your oven to 400°F • Put 3 1/2 cups chicken or vegetable broth in a saucepan and bring to a boil • Peel and finely slice 11/4 pounds of potatoes • Peel, halve, and finely slice 1 pound of medium onions and 3 cloves of garlic • Pick the leaves from a small handful of fresh Italian parsley and finely chop • Pour a couple of lugs of olive oil into a large, hot pan with the onions, garlic, and parsley • Slowly fry for 10 minutes, until the onions are soft and lightly golden • Add a good pinch of salt and pepper • In a large baking dish place a layer of potatoes, a sprinkling of salt and pepper, and a layer of onions • Continue, repeating until you've used everything up, but try to finish with a layer of potatoes on top • Pour in the hot broth to just cover the top of the potatoes • Break up 2 pats of butter and dot over the top • Rub some aluminum foil with olive oil, place it, oil-side down, over the dish, and seal tight • Place in the preheated oven for 45 minutes, then remove the aluminum foil, push the potatoes down, and return to the oven for 20 to 40 minutes until golden brown and crisp.

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