Potatoes Boulangère
Potatoes Boulangère
Author: The Blue Jean Chef, Meredith Laurence
Recipe from, Comfortable Under Pressure Cookbook
Ingredients
- 8 slices bacon, chopped
- 1 white onion, sliced
- 1 clove garlic, minced
- 1 tablespoon fresh thyme leaves
- 6 large Russet potatoes, peeled and cut into lengthwise wedges
- 1½ cups chicken stock
- 1 teaspoon salt freshly ground black pepper
- ½ lemon chopped fresh chives for garnish
Instructions
- Pre-heat the pressure cooker using the BROWN setting.
- Add the bacon to the cooker and cook until the bacon is crispy. Remove the bacon from the cooker with a slotted spoon and set aside. Add the onion and garlic and cook for several minutes, until the onion starts to brown. Add the thyme and potatoes to the bacon and onions and stir to mix well. Add the stock, salt and pepper and lock the lid in place.
- Pressure cook on HIGH for 15 minutes.
- Let the pressure drop NATURALLY and carefully remove the lid.
- Let the potatoes cool for a little before spooning out portions from the pressure cooker. Squeeze the lemon half over the potatoes and garnish with the reserved bacon and chopped chives.
Nutrition Information
Serving size: 8
