Gastronomixs

Bay leaf potato stew

The potatoes are stewed in a layer of water with bay leaves and, once the liquid has evaporated, fried in butter. 

Creation by Tjitze van der Dam, QO hotel, Amsterdam, the Netherlands.

Bay leaf potato stew

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Ingredients

200

g

waxy potatoes

50

g

butter

3

blaadjes

bay leaves

150

ml

water

Preparation method

  • Cut the potatoes into slices approx. 1.5cm thick and cut them into neat circles with a cutter.
  • Stew the potatoes in the butter, water, bay leaves, salt and pepper (to taste) at medium heat. Three-quarters of the potatoes should be covered with the liquid.
  • Once the liquid has evaporated the potatoes will be fried on one side. Fry until golden brown.

Serving suggestions

  • As a component in a composition with pidgeon, ras el hanout, cauliflower and onion. 
  • As a component in a composition with pork belly, garlic, chicory or red beet.

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