So okay the time has come for me to post one more recipe for our Potluck Party, Cyber Style. So I considered her idea and we came up with Schezwan Potatoes
You have the potatoes and meat all in one pan so all you need to prepare is your veg. You don’t even need gravy as the lamb is moist and the potatoes give up a thick, sticky unctuous sauce that has all the flavours of the lamb
Black pepper encrusted fillet of beef with boulangere potatoes. Boulangere potatoes. Boulangere potatoes aren't as rich as Pommes Anna, or as artery-clogging, so unlike Anna and Dauphinoise, you can throw caution to the wind and pile up your plate with wild abandon
Dauphinoise Potatoes are Potatoes baked with Milk and Cream. Line a Brownie pan with greaseproof paper and layer the Potatoes in an overlapping pattern
It is loosely based on something which my friend Kathy did in her crock pot, except I did it in the oven with parboiled potatoes, and I used cream instead of soup, etc
Scrub and halve the potatoes. Drain the potatoes and squeeze the garlic out of the skins. Brown the potatoes, add the garlic and herb mix and fry for a further thirty seconds, stirring well
Scrub the potatoes and place them in a pan of water with adding some salt. Drain the access water and allow the potatoes to cool a little until you can handle them
I’m sure that if these fabulous Hasselback Potatoes had ever been offered I’d have been as delighted as I was with my wonderful plate of buttery cabbage
I was going to make Dauphinoise Potatoes to go with our Easter ham, but then I decided to make a potato dish instead that I had not made in a very long time
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