Boulangère Potatoes with Fennel and Lemon
A refreshing twist on a classic French side dish, these boulangère potatoes are layered with aromatic fennel seeds and zesty lemon. Slowly baked in stock until tender and golden, they make the perfect accompaniment to roast lamb or chicken.
Servings6 Portions
Prep Time25 Mins
Cook Time65 Mins
Difficulty
Easy
Ingredients
6
- Maris Piper potatoes1.5 kg
- onions2
- fennel seeds crushed1 tbsp
- lemon1
- vegetable or chicken stock450 ml
- unsalted butter50 g
Step-by-Step Instructions
01
Preheat your oven to 180°C (160°C fan/gas 4). Peel the potatoes and slice them as thinly as possible; using a mandoline will help achieve perfectly uniform slices. Peel the onions, cut them in half lengthways, and then slice them into fine strips.
02
In a deep baking dish (approximately 30 x 20cm), arrange the potatoes and onions in an overlapping circular pattern. As you build the layers, sprinkle the crushed fennel seeds, lemon zest, and a small pinch of salt and pepper between them until all the vegetables are used.
03
Combine the stock and lemon juice, then pour the mixture evenly over the potatoes. Dot the top with small pieces of butter. Cover the dish loosely with a sheet of foil.
04
Bake in the oven for 45 minutes. Remove the foil and continue to cook for another 20–25 minutes until the top is golden and a sharp knife slides easily through the center. Allow the dish to rest for 10 minutes before serving to let the juices settle.
Chef's Tips
For the best results, use a high-quality chicken or vegetable stock to infuse the potatoes with deep flavor. If you don't have a mandoline, ensure your knife is very sharp to get the potatoes thin enough to cook through properly. This dish pairs exceptionally well with roasted meats like lamb or sea bass.
