Celebrity chef Jamie Oliver is on a mission to revolutionalize the way we cook. His new book, Jamie's Food Revolution (Hyperion), from which this recipe is excerpted, was written to guide inexperienced cooks with a repertoire of easy-to-follow dishes for themselves and their families.
3 1/2 cups chicken or vegetable broth
1 3/4 pounds potatoes, peeled and finely sliced
1 pound medium onions, finely sliced
3 cloves garlic, finely sliced
Italian parsley, finely chopped
Salt and pepper
1. Preheat your oven to 400 degrees F.
2. Put chicken or vegetable broth in a saucepan and bring to a boil.
3. Peel and slice potatoes. Peel, halve, and slice onions and garlic.
4. Pick the leaves from a small handful of fresh Italian parsley and finely chop. Pour a couple of lugs [a "lug" is about one tablespoon] of olive oil into a large, hot pan with the onions, garlic, and parsley. Slowly fry for 10 minutes, until the onions are soft and lightly golden. Add a good pinch of salt and pepper.
5. In a large baking dish, place a layer of potatoes, a sprinkling of salt and pepper, and a layer of onions. Continue, repeating until you've used everything up, but try to finish with a layer of potatoes on top.
6. Pour in the hot broth to just cover the top of the potatoes. Break up 2 pats of butter and dot over the top.
7. Rub some aluminum foil with olive oil, place it, oil-side down, over the dish, and seal tight.
8. Place in the oven for 45 minutes, then remove the aluminum foil, push the potatoes down, and return to the oven for 20 to 40 minutes until golden and crisp.
Serves 4 to 6
Excerpted with permission from JAMIE'S FOOD REVOLUTION by Jamie Oliver. Copyright © 2009. Photographs by David Loftus. Published by Hyperion. Available wherever books are sold. All Rights Reserved.
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