Tasty Tatties

Sometimes with the best will in the world any diet will become boring, the problem is that you get stuck in a rut eating the same things every week and you long for something a bit different.

I am always trying to find new low fat ways to spice up everyday ingredients. Who hasn’t got sick of jacket potatoes when dieting? They are so convenient and quick plus they are available in every restaurant or café so are a great option when eating out. As a result of this I don’t like to have them too often at home.

However last time we went out for dinner the restaurant served potatoes cooked in chicken stock. These were absolutely delicious, I have had pommes boulangerie (Bakers Potatoes) before but these were not cooked in the oven but rather on the stove. Pommes Boulangerie were so named not because they contain any bakers ingredients but because people would pay a few pennies for the use of the bakers oven and would take dishes to the bakers to be cooked. In those days people would not have had their own ovens.

Bakers Potatoes
Serves 2 – 2 points each

2 medium sized potatoes peeled and thickly sliced
1 small leek thinly sliced
2 chicken stock cubes
Black pepper to taste
Water (hot from the kettle)

In a wide bottomed pan add enough water to cover the bottom and dissolve the stock cubes. Once dissolved add half the potatoes layered. Sprinkle the leeks on top and season with pepper. Add the rest of the potatoes and enough water to just cover and season with more black pepper.

Bring to the boil and then reduce the heat to a gentle simmer. Cover with a tight fitting lid and cook gently for approximately 20 minutes until the potatoes are tender and a lovely golden colour. If the sauce is too thin then remove the lid and reduce. You could also flash the potatoes under the grill for a golden and crispy topping.

I serve this with gammon or chicken and it is very filling and extremely tasty. Try adding curry powder for an extra twist.