Super Lazy Crispy Baked Potatoes
Super Lazy Crispy Baked Potatoes with Onion, Garlic and Chicken Stock (AKA My Take on a Potato Boulangère) is the ultimate no-fuss comfort food. Thinly sliced potatoes and onions soak up the rich, savoury goodness of chicken stock, baking into a creamy, melt-in-your-mouth texture with a beautifully crispy top layer. The caramelised onions and garlic give it that deep, almost onion-soup-like flavour—so simple, yet so incredibly delicious!
I came across a similar recipe that called for sautéing the onions beforehand, but let’s be honest—if there’s a way to make things easier without sacrificing flavour, I’m all for it. So, in true super lazy fashion, I skipped that step, and guess what? The onions still turn golden, sweet, and full of flavour as they bake.
It’s an effortless side dish that pairs perfectly with roast chicken, grilled meats, or even a simple salad. All you need is a mandolin (trust me, it’s worth it) to get those paper-thin slices, and the oven does the rest. No stirring, no flipping—just pop it in and let the magic happen!
Why You’ll Love This Recipe
✔️ Minimal Effort, Maximum Flavour – No pre-cooking required, just slice, layer, and bake.
✔️ Crispy Yet Creamy – The top turns golden and crisp while the bottom stays soft and buttery.
✔️ One-Pan Wonder – Everything bakes together, soaking up all the delicious flavours.
✔️ Perfect for Any Occasion – Whether it’s a cosy weeknight meal or a dinner party side, this dish never disappoints.
If you love easy, hearty potato dishes, this Super Lazy Crispy Baked Potatoes with Onion, Garlic and Chicken Stock will become a staple in your kitchen. Let’s get baking!
Recipe inspired by BBC Good Food. In the mood for something more cheesy? Then Try my Cheesy, Creamy, Garlicky Scalloped Potatoes or maybe these Super Crispy Smashed Potatoes?
Super Lazy Crispy Baked Potatoes with Onion, Garlic and Chicken Stock
(14 votes, average: 3.36 out of 5)
Loading...Try Super Lazy Crispy Baked Potatoes with Onion, Garlic and Chicken Stock for a creamy, crispy comfort food treat with rich flavours.
Ingredients
- 1.5 kg waxy potatoes, washed and skin left on
- 2-3 large onions
- 3-4 garlic cloves, minced
- 100 g butter, divided (use vegan butter if keeping it vegan)
- 1 tbsp olive oil
- Pepper & Flakey Sea salt
- 200 ml vegetable or chicken stock
- Parsley to serve
Instructions
I recommend using a mandolin, but if you don't have one you can use a vegetable peeler or a very sharp knife.
Preheat the oven to 180°C
Start by slicing the potatoes into ± 1-2 mm slices and place them into a large bowl.
Slice the onions into 1 mm slices as well and add them to the bowl together with the minced garlic.
In a small pan melt 75 g of the butter and then add it to the potato onion mix. Drizzle a tablespoon of olive oil into the mix as well and season very well with pepper and flakey sea salt.
Use your hands to maks sure everything is coated with the butter and olive oil mix.
Drizzle some olive oil in your baking dish (I used a 20 x 30 cm dish) and spread it out with a brush.
Pour the potatoes into the baking dish and spread them out. No need to be too neat about it, just mak sure most of the slices are placed vertically and are sticking up so they can get all nice and crispy.
Pour the stock between the potatoes so you have a small layer in the bottom of the baking dish.
Season with some extra salt and pepper and divide the rest of the butter in knobs in between the potatoes.
Bake for 50-60 minutes until the top is nice and brown and the potatoes are cooked through.
To serve sprinkle some fresh parsley over the top.
