“Broken” Potatoes
- 1 kilogram Potatoes (Baby, the French type)
- 1,5 liters Chicken Bouillion (or vegetable)
- 2 tablespoons Mustard
- 2/3 cups Olive Οil
- 1 tablespoon Salt (smoked (optional))
- 3 Garlic (Mashed or thinly chopped cloves or even in powder form)
- 1 tablespoon Honey
- 2 Lemons (the juice an dpeel form one of them)
- Pepper
- 1/2 tablespoons Curry (powder)
- 5-6 Rosemary (fresh sticks)
Wash the potatoes well as we will be cooking them with their skin.
Put the broth in a pot to boil and add your potatoes from the beginning.
Cook them for about 10 minutes, counting from the moment the broth starts to bubble.
Meanwhile, prep a big pan and preheat the oven to 200C degrees in the resistance setting, both on the top and bottom.
Once the potatoes are ready, strain them well and move them to the pan.
Let them cool down for about 5 minutes.
As they are in the pan, using a fork and your fist, start pressing them on the top till they brake open but be careful not to completely mush them.
In a small bowl put all your ingredients except the rosemary and mix them.
Drizzle the mixture on top of the potatoes when they are still hot and then add some olive oil and rosemary.
Be careful when adding salt, as the potatoes have boiled together with the broth which already has salt itself.
Mix well so that the ingredients spread evenly everywhere and bake in the oven on the middle rack for about 45 minutes.
Lower the heat to 180C degrees.
- You could aromatize using fresh oregano or thyme if you prefer.
- You could also replace lemon and mustard with barbeque sauce for a spicier result.
- A great side dish idea for grilled meat, chicken, or fish.
- A really easy appetizer for the holiday season and especially your new years eve menu.
