Baker’s Potatoes

Name: Baker’s Potatoes
Yield: serves 4 to 6
Ingredients: 2 tablespoons olive oil, plus more for the dish; 1 onion, preferably Vidalia, very thinly sliced; 2 pounds Yukon gold potatoes, peeled; 2 cloves garlic, finely chopped; 1 tablespoon chopped fresh thyme; Coarse salt and freshly ground black pepper; 2 1/2 cups chicken stock (page 227) or low-fat, reduced-sodium chicken broth

December 9, 2011

Years ago in France, many homes did not have an oven, so if anything was to be baked, it was taken to the local baker (boulanger) to cook in his oven. This recipe, known in France as pommes boulangère, is a healthy departure from classic potato recipes that use lots of butter and cream. It really shines with freshly harvested potatoes, when they are at their finest. Serve it with Herb Roast Chicken (page 110) for a warming winter meal.

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