Pommes De Terre Au Lait Potatoes Cooked In Milk Food

POMMES DE TERRE AU LAIT (POTATOES COOKED IN MILK)

Steps:

• Combine potatoes with next 6 ingredients in large skillet. Heat to boiling and simmer 15 minutes, stirring often to prevent sticking. Transfer potatoes to 1 1/2 quart baking dish. Sprinkle with cheese. Bake at 350 degrees F for about 20 minutes. Garnish with parsley.

POMMES DE TERRE LORETTE

Steps:

• Make duchesse potatoes:
• Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold salted water by 1 inch in a 2-quart pot, then simmer, uncovered, until tender, about 15 minutes.
• Drain potatoes in a colander and return to pot. Dry potatoes by shaking pot over low heat until all moisture is evaporated and a film begins to appear on bottom of pot, about 2 minutes.
• Force potatoes through ricer into a bowl. Add butter, whole egg and yolk, salt, and pepper and stir with a wooden spoon until very smooth. Keep potato mixture warm, covered.
• Make pâte à choux:
• Bring water, butter, salt, pepper, and nutmeg to a boil in a 1-quart heavy saucepan over high heat, then reduce heat to moderate.
• Add flour all at once and stir briskly with a wooden spoon until mixture pulls away from side of pan, 1 to 2 minutes. Remove from heat and cool slightly, about 3 minutes. Add eggs 1 at a time, stirring well after each addition. Add potato mixture and stir until combined well. Transfer mixture to pastry bag.
• Form and fry potatoes:
• Put oven rack in middle position and preheat oven to 200°F.
• Heat 2 inches oil in a 5- to 6-quart heavy pot over moderately high heat until thermometer registers 370°F.
• Resting metal tip of pastry bag on edge of pot, pipe 8 (2-inch) lengths of potato mixture directly into oil (use caution when piping into hot oil), using a small knife or kitchen shears to cut off each length of dough at tip of bag. Fry potatoes, turning over once with a slotted spoon, until crisp, golden, and cooked through, 2 to 3 minutes. Transfer to paper towels to drain briefly. Fry remaining potato mixture in batches in same manner.
• Transfer potatoes as fried and drained to a metal rack set in a large shallow baking pan in oven to keep them crisp and warm until ready to serve.

NORMANDY POTATOES

Steps:

• Peel potatoes.
• Cut into approximately 1/2 inch dice.
• Rinse to get most of the starch out.
• Place in cold water.
• Par boil (just until water comes to a boil).
• Drain potatoes in a colander.
• Meanwhile, place bacon in frying pan.
• Fry bacon, until crisp. Remove bacon from pan.
• Drain Bacon.
• Place onion with bacon drippings and garlic clove in fry pan over low heat.
• Sweat onion and garlic for approximately 5 minutes.
• Add drained potato(es) to fry pan.
• Fry for approximately 20 minutes or until potato cubes become brown and crusty. Seasoning half way through with salt and crumbled bacon.
• Serve with flavored salt (the type you used to cook with).

POMMES DE TERRE AU LARD OR SPECKKARTOFFELN (BACON POTATOES)

Steps:

• Heat a large frying pan over medium-high heat. Add potatoes and bacon, stirring frequently until potatoes are golden yellow and cooked through, about 20 minutes.
• Season with salt and pepper.
• Finally, remove the potatoes and bacon from the pan. Place them on a plate lined with paper towels to soak up some of the fat.
• These beautiful country potatoes go well with sausages (Vaud sausage) and sauerkraut.