Boulangerie Potatoes
"Sure, we all love mashed potatoes. But if you want a different dish for Thanksgiving, try these boulangerie potatoes. In France, when this potato dish was invented, the bakery (boulangerie) had one big oven for the town. That’s where people went to bake their potatoes, after all the bread was made. Meats were roasted on the top rack, potatoes below. This is why we use chicken stock, to recreate that roasted taste. Take your time when making these potatoes, even in cutting them, because you want a good starch on the potatoes. That’s what is going to hold the potatoes together. If you want a different taste, you could make these with sweet potatoes instead...."
INGREDIENTS
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4 slices smoked bacon, large diced
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4 large russet potatoes, peeled
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1 medium yellow onion, peeled and sliced
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1/2 teaspoon fresh rosemary, finely chopped
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1 teaspoon fresh thyme, finely chopped
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2 cups chicken stock
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1 tablespoon garlic, finely chopped
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