Mary Berry’s French Buttered Potatoes is made with sunflower oil, butter, onion, baby new potatoes, vegetable or chicken stock, fresh lemon juice, and chopped parsley. This delicious French Buttered Potatoes recipe creates a tasty side dish that takes about 30 minutes to prepare and can serve up to 4 people.
This French Buttered Potatoes Recipe Is From Quick Cooking Cookbook by Mary Berry
Mary Berry French Buttered Potatoes Ingredients
- 2 tbsp sunflower oil
- 25g (1oz) butter
- 1 onion, finely sliced
- 500g (1lb 2oz) baby new potatoes, unpeeled and thinly sliced (no more than 1cm/½in thick)
- 200ml (7fl oz) vegetable or chicken stock
- 1 tbsp fresh lemon juice
- 2 tbsp chopped parsley
How To Make Mary Berry French Buttered Potatoes
- Heat Oil and Butter: Heat the sunflower oil in a large frying pan over high heat. Add the butter and let it foam.
- Cook Onions and Potatoes: Add the finely sliced onion and thinly sliced potatoes. Gently stir to coat the potatoes with the oil and butter.
- Cover and Cook: Cover the pan with a lid and cook over medium heat for about 10 minutes.
- Add Stock: Pour in the stock, cover again, and cook for another 10 minutes, or until the potatoes are tender when tested with a knife.
- Reduce Liquid: Remove the lid and increase the heat to reduce some of the liquid and finish cooking the potatoes.
- Season and Finish: Season with salt and pepper. Stir in the lemon juice and chopped parsley. Toss carefully.
- Serve: Transfer to a warmed serving dish and serve.
Recipe Tips
- Slice Potatoes Thinly: Ensure potato slices are no thicker than 1cm (½ inch). Thin slices cook evenly and soak up flavors better.
- Cook on Medium Heat: Use medium heat to cook the potatoes so they don’t burn. High heat might brown the outside before the inside is soft.
- Keep the Lid On: Cook with the lid on to trap steam and keep the potatoes moist.
- Reduce Liquid Slowly: After adding stock, remove the lid and let the liquid reduce slowly. This thickens the sauce and enhances the flavor.
- Season Generously: Season with salt and pepper. Taste before serving to ensure the potatoes are well-seasoned.
What To Serve With French Buttered Potatoes?
This creamy French Buttered Potatoes pairs well with grilled chicken, roast beef, steamed vegetables, or a fresh salad. It also can be served alongside baked salmon, pork chops, sautéed mushrooms, or a hearty stew for a delicious dinner.
How To Store Leftovers French Buttered Potatoes?
- Refrigerate: Cool the leftover French Buttered Potatoes to room temperature. Store them in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze leftovers french buttered potatoes for up to 2 months. Thaw in the refrigerator overnight before reheating. Reheat in a pan over medium heat, stirring until warmed.
How To Reheat Leftovers French Buttered Potatoes?
- In The Oven: Preheat your oven to 180°C (350°F). Place the leftovers french buttered potatoes in an ovenproof dish, cover with foil, and Reheat for 10 minutes until hot.
- In The Microwave: Put the leftovers french buttered potatoes in a microwave-safe dish, cover, and heat on high for 2-3 minutes, stirring halfway, until hot.
- On the Stove: Heat a pan over medium heat with a bit of oil or butter, and stir the leftovers french buttered potatoes for 4 minutes until they are warmed through.
Mary Berry French Buttered Potatoes Nutrition Facts
Serving Size: 1 serving (based on 4 servings)
- Calories: 200
- Total Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 400mg
- Potassium: 500mg
- Total Carbohydrate: 22g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Mushroom And Asparagus Risotto
- Mary Berry Cheese Straws
- Mary Berry Wholemeal Scones
- Mary Berry Cheese Scones
- Mary Berry Irish Soda Bread
Mary Berry French Buttered Potatoes
Description
Mary Berry’s French Buttered Potatoes is made with sunflower oil, butter, onion, baby new potatoes, vegetable or chicken stock, fresh lemon juice, and chopped parsley. This delicious French Buttered Potatoes recipe creates a tasty side dish that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Heat Oil and Butter: Heat the sunflower oil in a large frying pan over high heat. Add the butter and let it foam.
- Cook Onions and Potatoes: Add the finely sliced onion and thinly sliced potatoes. Gently stir to coat the potatoes with the oil and butter.
- Cover and Cook: Cover the pan with a lid and cook over medium heat for about 10 minutes.
- Add Stock: Pour in the stock, cover again, and cook for another 10 minutes, or until the potatoes are tender when tested with a knife.
- Reduce Liquid: Remove the lid and increase the heat to reduce some of the liquid and finish cooking the potatoes.
- Season and Finish: Season with salt and pepper. Stir in the lemon juice and chopped parsley. Toss carefully.
- Serve: Transfer to a warmed serving dish and serve.
Notes
- Slice Potatoes Thinly: Ensure potato slices are no thicker than 1cm (½ inch). Thin slices cook evenly and soak up flavors better.
- Cook on Medium Heat: Use medium heat to cook the potatoes so they don’t burn. High heat might brown the outside before the inside is soft.
- Keep the Lid On: Cook with the lid on to trap steam and keep the potatoes moist.
- Reduce Liquid Slowly: After adding stock, remove the lid and let the liquid reduce slowly. This thickens the sauce and enhances the flavor.
- Season Generously: Season with salt and pepper. Taste before serving to ensure the potatoes are well-seasoned.
Mary Berry French Buttered Potatoes