Pommes Cretan
Ingredients
- 3 1/3 lb potatoes turned 6 cm barrel-shape
- 2 pint white stock adding some powdered thyme
- 2 oz melted butter
- salt
Instructions
- Place a layer of the potatoes in a 5 cm deep dish.
- Moisten with hot stock to come three-quarters of the way up, season and bring to the boil on top of the stove.
- Brush the potatoes with melted butter and place in the oven at 200°C for 45 minutes, basting regularly. They should be a light golden brown on top, with all the stock absorbed by the potatoes.
- Brush with melted butter sprinkle with a mixture of chopped parsley and fresh thyme.and serve.
Notes
When cooked the potatoes should be soft to the touch; to test, pierce with
the point of a knife, which should enter without pressure.
the point of a knife, which should enter without pressure.
Calories: 405 kcal
Carbohydrates: 69 g
Protein: 8 g
Fat: 12g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 30 mg
Sodium: 1070 mg
Potassium: 1595 mg
Fiber: 8 g
Sugar: 5 g
Vitamin A: 866 IU
Vitamin C: 74 mg
Calcium: 49 mg
Iron: 3 mg