Bakery potatoes

Bakery potatoes

Bakery potatoes… This dish brings back so many good memories. I go directly to my grandmothers. I can still see the big red enamel saucepan sitting on a corner of the stove. They had cooked early in the morning, because the midday meal was always prepared early. They continued to jam quietly while waiting for lunchtime.
It was always a treat. I loved them, with a good dose of mustard. That’s of course how I continue to eat them.

The recipe I’m making today has the flavor of the one from back then, but it’s not quite the same. Of course, the stove is gone. And then, it lacks the good piece of pork fat that was simmering with it. My recipe is very simple, but so comforting.

Sometimes I put a piece of meat on it. It cooks at the same time and the juice flavors the potatoes. This is delicious !

Bakery potatoes:

1.5 kg of potatoes
1 can of whole tomatoes
2 cloves garlic
2 bay leaves
vegetables soup
40g butter
salt pepper

Preheat the oven to 200°C.

Peel and finely chop the potatoes.
Put them in a dish.
Add the tomatoes after having coarsely cut them and their juice.
Add crushed garlic cloves and bay leaves.
Season and mix.

Spread the butter in pieces on top.
Add the hot broth until the potatoes are covered.

Bake for 30 minutes.
Lightly tamp the potatoes with a spoon, so as to put them back in the juice. If you seem to lack some, add a little broth.

Lower the oven to 180°C, and continue cooking for about 1 hour. You can leave them in the oven off until you eat.

Serve with strong mustard.

Bakery potatoes

To finish: sometimes, I happen to put a piece of meat on it. It cooks at the same time and the juice flavors the potatoes.
I often choose a rolled roast, pork or even turkey, because it doesn’t take up the whole dish and lets the potatoes brown quietly around it. It will just be necessary to provide a dish a little higher.

Put a little butter on the meat and turn it during cooking, so that it cooks perfectly.
It may be necessary to adjust the cooking time, but you have understood that these potatoes are not afraid of long cooking.
It is a perfect dish for large tables.
With or without meat, it’s delicious. You tell me the news.

Above all, don’t forget the mustard!

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