Potato squares
A brilliant side dish that you can easily prepare the day before and just let it finish baking in the oven before serving. The potato squares are also very impressive.
Ingredients · Servings For 4–6 people
- 1 kg potatoes
- 50g butter
- 1 clove garlic
- 75 ml vegetable broth
Method · 25 h 40 min
- Cut the potatoes into as thin slices as possible, this works well on a mandoline or use a food processor with a slicing attachment.
- Put the butter and garlic in a small pan and let the butter melt slowly. Then increase the heat slightly and let the garlic fry for a few minutes, but watch it, you only want it to be golden brown. Stir in the stock, season with salt and let it cool slightly.
- Preheat the oven to 180°C. Line a 20 x 20 cm square baking tin with baking paper (you can also just grease it with butter).
- Mix the potatoes with the buttery broth and transfer (including the broth) to a baking dish, smooth out, cover with foil and bake for an hour until the potatoes are soft.
- Let cool completely, then cover with a double layer of aluminum foil, place a square of cardboard on top, and weigh down with 3-4 cans. Place in the refrigerator until the next day.
- Before serving, turn out or remove the potatoes from the pan, cut them into 12 squares, spread them on a baking sheet lined with baking paper. Brush them with melted butter and bake for 30-40 minutes in an oven preheated to 200°C until warmed through and golden brown.