Thursday, December 2, 2010

POTATOES - THE MOST IMPORTANT PART OF DINNER!



When I wrote the review of the new Leon Cookbook, I was asked to give more details of the POTATOES  LEON-AISE, and of course I am more than happy to oblige.  This dish was very well received at Sunday lunch, with a lovely crispy top layer covering a soft, delicious center - although I nearly gave them to my vegetarian brother in law!!!  When I was putting the vegetable dishes on the center of the table, I wondered why I had made so many roasties, then realized just before he served himself ... phew!!

I loved the fact that the potatoes were not peeled, so much more healthy, and speaking of healthy the original recipe calls for 80ml of olive oil, I think that this is too much, particularly if you are using home made chicken stock (which I recommend if you have some in the freezer).



I was afraid that the lemon might jar with the bland (in a good way) potatoes, but this didn't happen - they seemed to just melt into the dish, adding a pleasant background flavour, rather than pockets of bitterness, but you do need to slice them as thinly as possible.


Potatoes Leon-Aise

1.3 kg              potatoes (I used red skinned Roosters)
2                      large onions
1                      bulb garlic
1/2                   lemon
5                      fresh bay leaves
80ml                olive oil (I would use 30ml if using fresh stock, 50ml if using bullion)
650ml              chicken stock
                       salt and pepper

Preheat oven to 180 C/350 F

Wash potatoes well and slice thinly - no need to peel.
Slice the garlic thinly.
Slice the lemon as finely as possible.
Drizzle with the oil.
Toss everything except the stock into a baking tray and season.
Arrange as snugly as possible and flatten as well as you can.
Pour in the stock - it should come halfway up the potatoes.
Bake in the oven for about 1 hour, or until soft and yielding to a sharp knife.

Enjoy.

P.S.  The leftovers (when added to leftover veggies) made a delicious soup.

32 comments:

Biren said...

This looks like a wonderful and flavorful side dish. We love potatoes and I use it a lot in my meat dishes.

Thanks for visiting my blog and commenting. Nice to meet you :)

Kitten with a Whisk said...

I call dibs on the crispy top layer, thats always my favorite part.

Jennifurla said...

I love how thin they are, lovely dish.

Kim said...

Oh yes....bring on the potatoes. I love my carbs!

likemamusedtobake said...

They look soooooo yummy!

Gloria said...

Look lovely and yummy! I love it! gloria

Dom at Belleau Kitchen said...

wow... my best friend jenny made this exact dish for me last night... how spooky? oh except she is a veggie and made it with veggie stock... still tasted damn fine although not quite on the low-carb pre-christmas diet plan is it now BVG?

Cookie Confessions said...

Nothing better than crispy potatoes! Looks delish!

SavoringTime in the Kitchen said...

What a delicious-looking dish! I love the crispy edges. Potatoes and onions are wonderful match!

Annie said...

I like the addition of lemon slices. Looks great!

From Beyond My Kitchen Window said...

Can't go wrong with this potato dish. The crispy edges would be gone before it got to the table.

Chele said...

A plate of this and i would be a very happy girl!

manu said...

Thanks honey!LOL

C said...

They look really lovely - crispy on top and melty underneath - yum!

Bridgett said...

Love the crispy top! You can send these along to me when you get the chance ;)

Made2Order said...

someone already called dibs on the top.. but i'm calling dibs on all 4 corner pieces!!

chef Jack

Tessie said...

YAY!! I have something to go with dinner tonight! lol you always give me such wonderful ideas.

michelangelo in the kitchen said...

I totally agree! Love to eat and create marvelous meals with potatoes! I'll make your irresistible dish straight away! Thanks for Sharing! Cheers!!

Zelda Manners said...

Love your blog - great to read a blog by someone who is so passionate about food.

cozydelicious.com said...

The potatoes look delicious - and so simple!

Julie said...

Oh my, what a delicious looking dish. And I love that you call them roasties :)

Choclette said...

Sounds lovely and I'm sure it would be fine using veg stock or water even for us veggies.

blackbookkitchendiaries said...

this looks so yummy!! thanks for sharing this!!!

Design Wine and Dine said...

I too love how you don't have to peel! Looks WONDERFUL! YUM!

Lisa said...

I agree, potatoes are the best. I love the look of your dish and it sounds delicious. By the way, I'm holding a giveaway on my blog for Orglamix Organic makeup and you're welcome to come by and enter. http://sweet-as-sugar-cookies.blogspot.com/2010/12/orglamix-organic-mineral-makeup-review.html

Alwayzbakin said...

Mmmmm! I love potatoes. Those look yummy!

Ocean Breezes and Country Sneezes said...

I'm definitely going to hijack this recipe from you! It looks delicious, and I love potatoes, must be the Irish in me! Have a great day!

Victor said...

The potatoes are so thin and looks so delicious. I'm glad I'm bumped into your blog. I"m following yours.

teresa said...

mmm, what a lovely dish! i love potatoes in every form, and these are no exception!

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theordinarycook said...

That crispy topping looks very good indeed.

manu said...

I've just make this recipes, sounds delicoius . . .Thanks for suggestion