The slow food movement is the antithesis of fast food. Here's what it's all about in one sentence:
"Slow food aims to be everything fast food is not". That quote is from the Slow Food website, if you're interested in looking around there. Here's the link: http://www.slowfoodusa.org/index.php/slow_food/
I saw this recipe for Slow French Potatoes on a food program.....and I am sad to say I have no idea who the host was! I caught it late at night, in the middle of the program. I have been wanting to make this since I saw it and today was a bit chilly, so it was a good time to try it.
These potatoes would be delicious with roasted chicken or beef or lamb. They are rich and creamy and delicious. Enjoy!
Slow Roasted French Potatoes
Preheat oven to 300.
Saute 2 chopped onions in a half a stick of butter on medium low heat until soft and translucent, about 8 minutes.
Thinly slice 1 lb of yukon gold, small white or red potatoes (any small waxy potato is fine). I used my mandolin for this and it made the job SO easy and fast.
In a square baker dish, layer onions, potatoes, salt and freshly ground pepper and chopped fresh thyme.
Layer 2 more times.
Add beef stock until it just barely comes up the sides of the dish to the edge of the potatoes.
Bake for 2 hours or until stock is gone.
|The onions....cooked slowly.|
|Thinly sliced and ready to get in that oven.|
|Putting it together (got that from Sondheim).|
|Into the oven with you!|
|Yummy, creamy, potato-y, onion-y goodness......|