By Chef Joey
The trouble with living in France is the food!! So many choices!! So much freshness everywhere!! Everyday there are various markets open for business throughout various French towns and cities.
For those who cannot make it there, the local markets and supermarkets carry local produce, most of which is refreshingly organic. Tomatoes smell like tomatoes; zucchini is a normal size, and everything is so inexpensive. I just purchased a 5 KG (10 pounds) of locally grown potatoes for $4, the same price for onions. Both staples of French cooking, not to mention the garlic too!
I was speaking to my mother and remembered a crispy potato recipe that my grandmother used to make. The prep is a snap; however, it takes longer to cook. It is a great side dish; it is basically potatoes cooked with stock and fresh thyme.
You can used dried thyme; however, I suggest fresh. This is a dish you can make year-round – it is always a favorite. I used chicken stock; however, it can be vegan using vegetable stock and no cheese.
You will need:
4 or 5 large Yukon gold style potatoes (boiling potatoes)
1 tbsp fresh thyme, and a couple springs for garnish
½ cup stock (chicken or vegetable)
3 cloves garlic cut into 4 pieces
salt and pepper
Olive oil for drizzle
Parmesan cheese (optional)
The key is thinly sliced potatoes, you can use a food processor, mandolin, a good knife to carefully cut thin slices or even a box grater to slice the potatoes in circles.
Once this is done put them in a bowl.
In a food chopper/processor add the thyme, garlic and about 4 tablespoons oil and blend until smooth.
Pour on top of the potatoes and add a little more oil if needed until all sides are coated.
Take a greased baking or casserole dish (about 11 x 7 inches) and STAND the potatoes up and arrange them in 2 or 3 rows.
PREHEAT your oven to 400 – convection works best however any oven will do.
Pour the stock all over your potatoes.
Sprinkle the top with salt and pepper and cover with foil.
Bake for about a ½ hour – remove the foil and bake another ½ hour until the top starts to crisp and potatoes are tender (test with a fork).
Sprinkle with cheese and thyme springs -let sit a few minutes before serving – enjoy!