Garlic and Thyme Boulangere Potatoes

  • Difficulty: Medium
  • 40 minutes
  • 4 servings

Be it a vegetarian meal or a side-dish, these potatoes get baked, not fried, which just makes them healthier. They cook a little slower, but it’s worth the wait. Serve them warm with some grated parmesan to enjoy their garlic and thyme-upgraded savor at its best.

Ingredients Needed for Garlic and Thyme Boulangere Potatoes


For the sauce:

5 garlic cloves
1 teaspoon fresh thyme, chopped
pepper
1 tablespoon olive oil
salt

For the potatoes:

4 medium potatoes, sliced
salt
pepper
1 tablespoon olive oil
½ cup vegetable stock
1 tablespoon parmesan, grated (for serving)
1 teaspoon fresh thyme, chopped

How to Cook Garlic and Thyme Boulangere Potatoes

  1. For the sauce:

    Add the garlic, fresh thyme, and olive oil to the mixer bowl. Season with salt and pepper and mix until even.

  2. For the potatoes:

    Add the potatoes to a bigger bowl and season with salt and pepper. Mix them using your hands.

  3. Place them in a vertical position on two rows in an 11 x 7 x 1.5 inch (28 x 18 x 4 cm) baking pan.
  4. Drizzle on top the garlic sauce, add the olive oil, and vegetable stock. Bake for 30 minutes at 400⁰F/200⁰C.
  5. Serve garnished with grated parmesan and chopped thyme.

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