| Time | Servings | Difficulty |
|---|---|---|
| 01:15 | 4 | Easy |
Introduction
Swedish-style potatoes are super simple and really nice. The potatoes are tender inside, almost candied. I like to make them with the skin (using organic potatoes) because it brings a little more texture. Well scented with laurel, they had a huge success at home.
The extra thing:
- You can replace the bay leaf with slices of bacon (in this case, think about reducing the amount of fat a little).
- These potatoes are very good also sprinkled with fine herbs, chopped garlic, Espelette pepper or spices.
- You can also peel them before slicing them.
Ingredients
| 8 potatoes | |
| 16 bay leaves | |
| 30 g butter | |
| 2 tsp olive oil |
Instructions
|
1
|
Preheat the oven to 200 ° C.
Clean the potatoes and dry them well with paper towels. |
|
2
|
Place a potato between 2 skewers (chopsticks will do just as well). This makes it possible to cut it without slicing it entirely. The potato must also be able to stand from below. Do the same with all the other potatoes.
|
|
3
|
Finely cut the potatoes thus positioned.
Melt the butter in the microwave for a few seconds. |
|
4
|
Arrange the split potatoes in a baking dish, spreading them slightly so that they are a little fan-shaped.
Slide bay leaf into the slots (I counted 2 leaves per potato). |
|
5
|
Drizzle with melted butter and olive oil between each slice of potato.
Bake for 60 minutes. Do not hesitate to baste the potatoes during cooking. |
|
6
|
The potatoes must be tender.
Season and serve immediately. |
