potato supper

plenty of variations on this - I do something similar with cream and gruyere and leeks.  Or some Toulouse sausage.  Or mushrooms.

be adventurous.  Experiment!

5 small waxy potatoes per person (e.g. Charlotte or Belle de Fontenay)
a little groundnut or light olive oil
a little butter
2 thin rashers of bacon or pancetta
stock - preferably home made chicken stock
1 sage leaf

set oven to 180C/gas 4. There's no need to peel the potatoes - I rarely do. But do it if you must.  Whatever, slice them into the thickness of a pound coin.  Warm enough oil to cover the bottom of a frying pan, then fry the sliced potatoes in batches just long enough to colour them lightly on both sides.  Lift them out onto kitchen paper.

butter a shallow baking dish or roasting tin. Cut the bacon into pieces about the size of a postage stamp.  Layer the potatoes in the buttered dish, scattering the bacon/pancetta, sage, and salt and black pepper as you go.  Dot the surface with a few knobs of butter, then pour over enough stock to cover.

bake in the preheated oven for about an hour.

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posted by ramtops on 29 May 06 - 7560 views


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