Ingredients
- 100 grams butter
- 1 to 2 pounds potatoes (24 small jersey royal potatoes)
- 400 ml chicken stock
- 50 ml parmesan cheese, grated
- 20 grams breadcrumbs (Japenese, or ordinary breadcrumbs)
- Fresh parsley (small bunch flat leaf parsley, chopped)
How to Make
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Step 1: Preheat the oven to 220C/gas 7.
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Step 2: In a heavy-bottomed pan, put a large knob of butter. Heat until the butter turns brown, then add the potatoes. Stir and season with salt. Turn the potatoes so that they are coloured uniformly.
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Step 3: Add the chicken stock and put in the oven for 15 minutes. Check that the potatoes are perfectly cooked all the way by lightly pressing on their skins.
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Step 4: Remove the pan from the oven and put the potatoes in a serving dish. On the hob, reduce the juice left in the pan until it gets thicker and pour over the potatoes with some parmesan, breadcrumbs and flat leaf parsley.
We hope you enjoy this recipe!
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