With Boulangere potatoes Daily mail online

With boulangere potatoes

With boulangere potatoes


Peel 1 kg of medium-sized wax potatoes and cut them into thin slices using a food processor. Place the slices in a large bowl with 2 tablespoons of olive oil and a little salt. Arrange the sliced ​​potatoes casually and attractively on the prepared ragu base (no neat rows required). Decorate with small sprigs of rosemary. Cover with foil and bake in a preheated oven at 200 ° C / 180 ° C fan / gas 6 for 1 hour or until tender when testing with a knife. Remove the foil and return to the oven for another 30 minutes or until the potatoes are golden on the top edges.


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