I love the rhythm of humdrum weekends. The kind when nothing remarkable is happening save for the ebb and flow of family life. While it may feel like little is going on, the space and time for slow cooking and family meals is more than enough to satisfy me.
I could happily have a roast dinner every weekend of the year and never grow tired. But in hot weather even my insatiable appetite for a roast craves something lighter. Recently we have been having our roast chicken with green salad and boulangère potatoes. It fits with my current need for hands off cooking but provides a deeply satisfying meal at the end.
After posting some pictures to Instagram (I’m thatkat if you’re interested) my friend Abby asked me to share the recipe. With pleasure:
1kg potatoes (we love King Edwards), peeled and sliced to approx 4-5mm thickness
1 large (or 2 small) onion, thinly sliced
1tsp (or there abouts) or either rosemary or thyme, finely chopped
Enough hot stock (vegetable or chicken) to cover
- Butter a shallow oven proof dish.
- Layer the potatoes and onions alternately, lightly seasoning with pepper and the herb as you go (a word of caution here, too much pepper will make the dish hot).
- Finish with a layer of potatoes, pour pour over the hot stock until it reaches the top layer of potatoes.
- Dot butter over the top of the potatoes.
- Bake in the oven at 180°C for 60 – 70 minutes until the top is beginning to colour and crisp a little.
Serve at the table with fresh green salad. Fantastic with roast chicken, poached chicken, grilled fish or even leftovers to name but a few.