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Rosemary boulangère potatoes recipe

Rosemary boulangère potatoes recipe

49 ratings

Potatoes are thinly sliced then baked in stock with rosemary and butter until soft and golden. Our boulangère potatoes will pair perfectly with your next Sunday lunch. These taste great with our Slow-cooked hot honey lamb shoulder recipe. See method

  • Serves 4
  • 20 mins to prepare and 1 hr to cook
  • 307 calories / serving


  • 450ml pouch Tesco Finest chicken stock
  • 75g unsalted butter
  • 800g red-skinned potatoes
  • 4 rosemary sprigs, halved

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    10g 50%
  • Sugars

    1g 2%
  • Salt

    1g 16%

of the reference intake
Carbohydrate 31.9g Protein 6.4g Fibre 3.9g


1. Preheat the oven to 180°C/160°C fan/gas 4. Put the stock and butter into a saucepan and heat to gently simmering.

2. Meanwhile, use the mandoline on its thinnest setting to slice all the potatoes thinly, then stack them up in a small baking dish so they fit snugly – don’t worry about being too neat, you need to work quite quickly so the potatoes don’t brown.

3. Once you’ve stacked all the potatoes into the dish, pour over the stock mixture and season well. Tuck the rosemary sprigs in and transfer to the oven to bake for 45 minutes-1 hour, until the potatoes are cooked through and crisp on top, and the stock is bubbling around the sides. Leave to stand for 5 minutes, then serve.

See more Potato recipes

Cook’s tip: If you don’t have a mandoline, then slice the potatoes as thinly as possible, and boil them for 2 minutes then drain and allow to steam dry before layering them up to bake.

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