John Myers
Ingredients for 2 servings:
- 500 g potatoes, raw
- 1 medium-sized onion(s), finely diced
- salt and pepper
- 75 ml broth, no more
- ½ tsp mustard
- ½ tsp sugar
- 4 tbsp sunflower oil
Instructions
Working time approx. 5 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes
THE recipe
Heat half a cup of strong broth in a wide, lidded pot. Peel the uncooked potatoes and slice them into 2 mm thick slices. To ensure they cook at the same time, the slices must be the same thickness. Add them to the pot with the onions, season with salt and pepper. Sauté everything with the lid on over low heat, turning once or twice. Check after 15 minutes whether the potatoes are cooked. The liquid should be almost absorbed by the end. It’s only there to prevent burning. So don’t use too much broth; add a little more as needed, otherwise you’ll end up with potato soup. When the potatoes are tender, turn off the heat and add the mustard, sugar, and sunflower oil. Let everything cool for an hour on the turned-off, still-warm stovetop and let it infuse. Tip: If you want the onions to have a bit of bite, add them towards the end of the cooking time. Of course, you can vary the preparation method in a thousand ways.
Facebook Comments