These baked potatoes are the perfect accompaniment to roast meat on a Sunday dinner table or even on their own for those who are fasting.
Materials for four servings:
1 -1.5 kilos of potatoes
300 gr. boiled chestnuts
One clove of garlic, chopped
juice of 1 orange
juice of ½ lemon
1 tsp. mild mustard
1/2 onion, chopped
300 ml beef stock (fresh or refrigerated) or water
150 ml extra virgin olive oil
1 tsp. fresh thyme, the leaves
1 tsp. fresh rosemary, the leaves
salt, freshly ground black pepper
Procedure
Step 1
Preheat the oven to 180°C in the air. Cut the potatoes into thick slices and put them in a Pyrex or pan with chestnuts and garlic.
Step 2
Pour the orange and lemon juice, mustard, and olive oil into a bowl. Season with salt and pepper, and beat vigorously with an egg beater to homogenise.
Step 3
Pour the mixture over the potatoes and chestnuts in the pan, adding as much stock or water as needed to cover the potatoes halfway up. Sprinkle with the thyme and rosemary, mix, and cover the pan with aluminium foil.
Step 4
Bake the potatoes for about 1 hour until they are soft. At 30 minutes, remove the aluminium foil so that the potatoes take on colour.
Step 5
Serve them on a large plate and accompany them perfectly with a lemony goat's cheese.
Giorgos Dimitrakopoulos is a columnist for Cantina. Translated by Paul Antonopoulos.
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