PARMENTIER POTATOES
Parmentier Potatoes are cubed pieces of potatoes that are roasted with garlic and herbs until golden and crunchy. Best served with other French recipes.
Provided by Michelle Minnaar
Categories Side Dish
Time 55m
Number Of Ingredients 6
Steps:
- Preheat the oven to 200°C / fan 180°C / 400°F / gas mark 6.
- Place the oil in a large roasting tin and place in the oven.
- Parboil the potatoes in a large pot of salted water over a high heat for 5 minutes. Do not overcook!
- They should still have a slight crunch to them.
- Drain them in a colander and let them completely dry.
- Remove the roasting tin from the oven and carefully place the potato cubes in a single layer.
- Turn them around a bit for all surfaces to get covered in oil.
- Roast in the oven for 20 minutes, then stir in the garlic and fresh herbs.
- Return to the oven for another 15 minutes or until the potatoes are golden and crispy.
- Season to taste and serve immediately. Parmentier Potatoes work as a side dish for most western meals. Enjoy!
Nutrition Facts : ServingSize A side dish size, Calories 272 calories, Sugar 2.9 g, Sodium 41 mg, Fat 10.8 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 41 g, Fiber 6.5 g, Protein 4.5 g, Cholesterol 0 mg
FRENCH COUNTRY POTATO SALAD
Provided by Food Network
Categories side-dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- In a pot with a steamer insert, steam the potatoes until tender, about 15 minutes. (The potatoes can also be cooked in boiling salted water for the same amount of time.) Remove from the heat and let cool to room temperature.
- In a pot of boiling water, blanch the leeks for 30 seconds, or until tender. Rinse in cold water and drain. Set aside.
- Cut the roasted peppers in 1/2 crosswise and then cut them into 1/2-inch slices.
- Cut each potato into 8 pieces. In a medium bowl, mix the potatoes, leeks, peppers, thyme, and tarragon. In a separate bowl, stir together the Champagne vinaigrette with the mustard. Drizzle the vinaigrette on the potato salad and toss gently until the vinaigrette coats the salad evenly. Season with the salt and pepper and toss again.
- In a small bowl, whisk the vinegar and salt together until the salt dissolves. Slowly whisk in the oil until the dressing is well blended. Season with pepper, to taste.
FRENCH POTATO SALAD
Steps:
- Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
- Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.
PARMENTIER (FRENCH-STYLE) POTATO SALAD
In France, a man called Parmentier is credited with popularising potatoes. This is why any dish with his name in is likely to contain potatoes. This is another recipe which I have adapted from a 'Pan or Wok' recipe card from International Masters Publishers.
Provided by bluemoon downunder
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and cut the red onion into 8 wedges, finely chop the garlic, rinse the lentils, place them in a wok of boiling water and cook rapidly for 10 minutes. Reduce the heat and cook for a further 10 minutes, then drain and rinse.
- Cut the potatoes into bite-sized pieces, heat the oil in a frying pan or wok, add the potatoes and stir-fry for 3-4 minutes. Add the onion and stir-fry for a further 3-4 minutes.
- Stir the mustard seeds into the pan or wok and stir over the heat until they are no longer popping. Add the lentils and mix well.
- Remove the pan from the heat and transfer the mixture to a serving dish. Allow it to cool.
- MAKING THE DRESSING: Put the olive oil, balsamic vinegar, lemon juice and coriander in a jug. Season to taste and whisk well.
- Add the dressing to the salad and toss lightly, then serve.
Nutrition Facts : Calories 314.8, Fat 18.6, SaturatedFat 2.5, Sodium 9.3, Carbohydrate 32.1, Fiber 7.2, Sugar 2.7, Protein 6.6
ROSEMARY PARMENTIER POTATOES
An easy and very versatile side dish, a good alternative to standard roast potatoes.
Provided by rhl500
Time 50m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Place large baking tray in oven and preheat to 200C/fan 180C/gas 6.
- Peel and dice potatoes into half inch/1cm cubes. Meanwhile melt butter and stir in parsley.
- Heat oil in large frying pan. Over a moderate heat, add cubed potatoes and cook for 5-10 minutes, stirring occasionally to prevent potatoes browning or sticking to the pan.
- Remove rosemary leaves from tough stalks and finely chop. Transfer potatoes to baking tray. Mix parsley butter in with the potatoes and sprinkle with rosemary and season.
- Roast for 30 mins, shaking halfway to prevent sticking.
CLASSIC FRENCH POTATO SALAD
Nice and pretty for any summer buffet. From the Canadian Food Network. The dressing can be cut back so the potato salad is less oily, if this is your preference.
Provided by Deantini
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Drop your potatoes into a large pan of salted boiling water. Cook until tender but not soft. These potatoes want to remain on the firm side of tender rather than being over cooked and falling apart.
- Once cooked, drain the potatoes and set them aside to cool for 5 minutes. Meanwhile, in a small bowl whisk the vinegar and mustard together, then drizzle in the olive oil and beat to emulsify. Using a pair of scissors cut in the chives and stir well. Season to taste with salt, pepper and sugar.
- Cut the potatoes into ½-inch pieces. Toss them in the dressing while still warm.
Nutrition Facts : Calories 446.6, Fat 40.7, SaturatedFat 5.6, Sodium 28.6, Carbohydrate 20, Fiber 2.6, Sugar 0.9, Protein 2.4
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