Dinner/ Oven dishes/ Quick & Easy/ Side Dishes/ Vegan/ Vegetarian

Super Lazy Crispy Baked Potatoes with Onion, Garlic and Chicken Stock

6 December 2022

(AKA My take on a Potato Boulangère) Creamy potatoes softened in a layer of chicken stick with just the right amount of a crispy top later with caramelised onions and garlic, almost tasting a bit like onion soup. Wow…. I didn’t expect these to turn out so good!

I saw a similar recipe come by which called for sautéing the onions in advance but whenever possible, I like a lazy less hassle recipe, so I skipped that step.

It couldn’t be easier to make, the only thing I do recommend is using a mandolin to get the potatoes and onions slices super thin. 

Super Lazy Crispy Baked Potatoes with Onion, Garlic and Chicken Stock

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Dinner, sides, lunch
By Saffron Serves: 4-6
Prep Time: 5 minutes Cooking Time: 50 minutes Total Time: 55 minutes


  • 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



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.

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