BAKER’S POTATOES — FLAVORFUL LAYERED SIDE DISH PERFECT FOR ROAST LAMB

The secret to this delicious side is rich chicken broth and starchy potatoes. This dish makes the ideal accompaniment for your Easter lamb roast or any hearty meal.

🕒 Prep Time: 15 min

🍳 Cook Time: 1 hour
🍽️ Yields: 4-5 servings

Ingredients

6 starchy potatoes (for mashing or baking)
2 onions
A few sprigs fresh thyme or savory
2 cups chicken broth (do NOT substitute water)
2 bay leaves
1 garlic clove
1 tbsp butter
2 tbsp oil
Salt and pepper to taste

Instructions

Slice onions thinly into rounds. Sauté in heated oil until soft. Remove and drain on paper towels.
Slice potatoes thinly, similar to chips.
Butter the inside of a baking dish (approx. 23 x 15 cm).
Layer the potatoes in the dish. Sprinkle each layer with salt, pepper (I like extra pepper for some heat), sautéed onion, and a few thyme leaves (if large, chop them). Continue layering until the dish is full, finishing with a potato layer seasoned with just salt.
Pour hot chicken broth carefully into one corner of the dish until it just reaches below the last potato layer — not above or too low. Optional: add 50 ml dry white wine with the broth.
Tuck bay leaves and garlic slices around the edges of the dish.
Melt remaining butter and brush over the top potato layer. Pour any leftover butter over everything.
Cover the dish with foil and bake at 180°C for 30 minutes.
Remove foil and bake another 30 minutes until the broth is mostly absorbed and potatoes are tender.
Serve warm sprinkled with fresh parsley.

🍽️ Serving Suggestions

This layered potato dish pairs beautifully with roast lamb, chicken, or beef. Add a fresh green salad or sautéed spring vegetables for a balanced Easter meal or special occasion dinner.

📝 Final Thoughts

Rich broth and aromatic herbs infuse the potatoes with incredible flavor while baking yields tender layers with just a hint of crust on top. This dish elevates simple potatoes into a comforting, festive side that’s easy to prepare ahead and reheat.