Our take on boulangere potatoes.
1 large clove garlic
2 tbsp balsamic vinegar
3 tbsp olive oil
2 sprigs of rosemary
1 tsp veg stock
150ml freshly boiled water
Pre-heat oven to 200c (fan on)
Get a 20cm pan or oven proof dish.
Peel and thinly slice/mandolin the potatoes into rounds no more than half a cm thick. Wash the slices and dry as well as you can as you want the oil to stick to the potatoes.
Finely chop the rosemary and crush the garlic.
Mixed the rosemary, olive oil and garlic thoroughly with the potatoes. Aim to get some on every slice.
Mix the veg stock with the freshly boiled water. Add the balsamic. Pour in to the pan. Stick to one small area as you want to avoid washing the olive oil off.
Season well with salt and pepper.
Roast for an hour. The potatoes should be very crispy on one side and tender on the other. The veg stock and balsamic will have reduced to a sticky glaze in the bottom of the pan.