French Baked Potatoes

Not just a food blog. Ok, maybe it is.

French Baked Potatoes

August 14, 2010

And yes I’m back once again with an inspiration. Thanks to dee and my parents, who are often vegetarian, I decided to do something that does not require the use of animals or their eggs. AND! It’s not a dessert!

This recipe was taken from the book written by the very man who stole my heart with his cooking…Jamie’s Ministry Of Fooood!

I’m not quite sure if I am allowed to share the recipe due to copyright laws, but as far as I know, He would love his healthy cooking tips being shared.

So here goes.

1. About 6 potatoes, peeled and sliced very thinly

2. 5 onions and 3 cloves of garlic, peeled, halved and sliced thinly

3. A handful of parsley chopped

4. Vegetable stock ( About a cup)

5. Butter (2 knobs)

6. Olive oil (Lots)

This recipe is a true test of your knife skills and of course, your patience. As you noticed, a lot of things needed to be thinly sliced. So i tried my best to live up to it.

I have always pride myself in being able to cut onions without tears. But today, the onions removed even the tiniest sliver of pride i had. I cried, like a baby. So the tip, if you didn’t already know, is to wash the onion not only before you cut, but when you’ve made your first cut and while you’re cutting.

Then you pour olive oil (i poured for approx 4 seconds) into a hot pan and fry the onion, garlic and parsley for about 10 minutes.

Then you start the lasagne-like layering of potatoes, salt and pepper and onion mixture.

Then you pour the vegetable stock till it covers the potatoes and dot the potatoes with the butter. Put it in a preheated oven, covered with an aluminium foil (rubbed with olive oil. Oil side down) for 45 minutes.