Ahem. Not the kind of French potatoes we usually talk about around here – these are missing that all-important word “fried” in the middle. Still, it’s a great recipe, this one, another from the Just-Potatoes group:
French Potatoes
2 large or 3 medium baking potatoes
1 large onion
1/2 cup parsley sprigs minus stems
1/2 teaspoon salt
freshly ground white pepper
3/4 cup water
2 tablespoons butter
Pare potatoes and slice very thin. Peel onion and slice paper thin. Separate into rings. Mince parsley.
In a buttered 10 x 6 x 2 inch baking dish arrange 1/2 of the potatoes. Layer with onion and parsley. Cover with remaining potatoes. Sprinkle each layer with salt and pepper.
Heat together the water and butter until water boils and butter melts and pour over the potatoes. Bake in a preheated 450F oven until potatoes are tender about 40 minutes. Top layer of potatoes will be dry. Serve hot. Makes 4 small servings.
2 comments:
Oh these sound great!
So this is like a dauphinois....but instead of cream, you use water? interesting. Definitely one to try. Thanks
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