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Garlic and Thyme Boulangere Potatoes

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.
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.

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Ingredients

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

Ingredients

  • For the sauce:

  • For the potatoes:

Steps

1
Done

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
Done

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

3
Done

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
Done

Drizzle on top the garlic sauce, add the olive oil, and vegetable stock. Bake for 30 minutes at 400⁰F/200⁰C.

5
Done

Serve garnished with grated parmesan and chopped thyme.

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Nutritional Chart

469 kcal
Calories
5 g
Protein
34 g
Fat
39 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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