CookEat Recipe
Potatoes Lisbonne
Whole new potatoes baked in a strained tomato and onion sauce.
Method
Steps
Step 1
Peel and wash twelve evenly sized new potatoes and keep in cold water.
Step 2
Finely slice one white onion and fry in one tablespoon melted butter for ten minutes.
Step 3
Crush three fresh red tomatoes. Stir one teaspoon flour into the onion pan, then add the tomatoes, one thyme sprig, one clove, one bay leaf, 118 mL plain ready-to-use veal broth, half a teaspoon salt and three saltspoons white pepper.
Step 4
Boil for twenty minutes, then strain the sauce into a clean saucepan.
Step 5
Drain the potatoes and add them to the strained sauce. Cover the pan.
Step 6
Bake in a preheated 160 °C conventional oven for about forty minutes, keeping the pan covered and checking that the sauce simmers gently, until the potatoes are tender. Serve hot.
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