Potatoes Boulangere
A French-style potato dish (pommes boulangere) of Russet potato wedges braised with crispy bacon, onion, garlic and thyme in chicken stock, finished with lemon and chives. Prep time 10 m, cook time 20 m, natural release 15 m, total 30 m. Servings: 8.
⏱️ Prep: 10 min🍳 Cook: 20 min
Ingredients
| 8 slices | bacon, chopped | |
| 1 | white onion, sliced | |
| 1 clove | garlic, minced | |
| 1 tablespoon | 15 ml | fresh thyme leaves |
| 6 | large Russet potatoes, peeled and cut into lengthwise wedges | |
| 1.5 cups | 360 ml | chicken stock |
| 1 teaspoon | 5 ml | salt |
| — | freshly ground black pepper | |
| 0.5 | lemon | |
| — | fresh chives for garnish |
Instructions
PREP TIME: 10 m | COOK TIME: 20 m | NATURAL RELEASE: 15 m | TOTAL TIME: 30 m | SERVINGS: 8
- 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.