Tuesday, 19 June 2007

Braised waxy potatoes

This is from 'The Cook and The Chef'. Channel 2 Wednesdays at 6.30pm. I made it last night - yum

Serves 2 – 3 as an accompaniment
500g peeled waxy potatoes (Nicola, Dutch Creams or Kipflers)
2 fresh bay leaves
Extra Virgin Olive Oil (evoo)
40g butter
1½ cups chicken stock
3 tablespoons chopped flat leaf parsley
1 tablespoon chopped fresh thyme
squeeze of lemon
sea salt & freshly ground black pepper
Cut the potatoes into halves or quarters depending on how large they are. Place in a small but deep baking or casserole dish so that all the potatoes sit snugly but will be submerged by the stock. Add the stock, bay, butter and a good splash of evoo along with a pinch or two of sea salt. Place dish, uncovered in a 180 C oven for an hour to hour and half (the timing will depend on the size & type of potatoes used), gently basting the potatoes with the cooking liquid every now and again. When the potatoes are tender, remove from the oven, sprinkle with thyme, flat leaf parsley, lemon juice and freshly ground black pepper, adjust the seasoning if necessary and serve.

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