POMMES DE TERRE A LA BOULANGERE: POTATOES A LA BAKERY
Steps:
- Preheat the oven to 300 degrees F.
- Melt half the butter with the olive oil in a saute pan, and gently fry the onions until soft and lightly golden, about 15 minutes. Spread half the onions in the bottom of a casserole. Lay a layer of sliced potatoes on top, season with salt and pepper, and scatter with thyme leaves. Build another layer of onions, then a final one of potatoes, and finally pour over the stock. Cover the pan with foil, and bake until all the liquid has been absorbed, 2 to 3 hours, removing the foil for the last hour if you like a crisp top.
POMMES DE TERRE MACAIRE
Provided by Pierre Franey
Categories side dish
Time 1h45m
Yield 10 - 12 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees; bake potatoes about 1 hour. (If potatoes are cooked along with crown of pork or suckling pig at 375 degrees, allow about 15 minutes more.)
- When potatoes are done, remove from oven to cool slightly. When cool enough to handle, cut in half and scoop the white flesh into bowl. Mash potatoes with fork while adding all but 2 tablespoons of the butter, salt, pepper and nutmeg.
- Melt remaining butter over medium-high flame in a 10-inch skillet (cast iron is best). Transfer potato mixture into skillet; pack it firmly and smooth over the top with a spatula. Place skillet in preheated oven and bake about 30 minutes, or until golden brown. To demold potatoes, place a circular platter over skillet and invert it.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 10 grams, Sodium 309 milligrams, Sugar 1 gram, TransFat 1 gram
POMMES DE TERRE AUX HUITRES (BAKED POTATOES WITH OYSTERS)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, weekday, main course
Time 1h40m
Yield Four servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Arrange the potatoes on a baking sheet and place in the oven. Bake one hour to one hour and 15 minutes or until done.
- Meanwhile, melt one tablespoon of the butter in a saucepan and add the onion, green pepper and celery. Cook, stirring, until wilted but still crisp.
- When the potatoes are done, slice off the top of each one, about half an inch from the top. Carefully scoop out the center of each potato bottom to make a "boat" for the stuffing. Put the scrapedout potato pulp into the saucepan and mash well and uniformly with the green pepper mixture. Add the cream, two tablespoons of the butter, salt and pepper to taste, nutmeg and scallions. Blend well.
- Cut each oyster in half (if they are large) and add them to the potato mixture. Cook, stirring, over moderate heat for about two minutes.
- Fill the potato boats with the mixture, piling it up and smoothing it over.
- Sprinkle the top of each potato with bread crumbs. Arrange the potatoes, stuffed side up, on a baking dish. Melt the remaining tablespoon of butter and pour it over the crumbs. Place in the oven and bake 15 minutes.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 19 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 820 milligrams, Sugar 2 grams, TransFat 0 grams
POMMES DE TERRE FONDANTES
Provided by Pierre Franey
Categories dinner, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put the potatoes in a kettle and add water to cover and salt. Bring to the boil and cook about 3 minutes. Drain.
- Heat the oil in a saucepan large enough to hold the potatoes in one layer. Add the potatoes. Cover and cook, turning often, until potatoes are golden brown on all sides, about 5 minutes.
- Pour off the fat and add the broth. Cover closely and cook over moderately low heat about 10 minutes. Add the butter and stir. Uncover the potatoes and cook until all the liquid is evaporated from the saucepan.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 492 milligrams, Sugar 1 gram, TransFat 0 grams
POMMES DE TERRE A L'ETOUFFEE (PAN FRIED POTATOES)
Make and share this Pommes De Terre a L'etouffee (Pan Fried Potatoes) recipe from Food.com.
Provided by lindseylcw
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- peel and wash potatoes and cut into very thin slices.
- chop peeled onions and garlic finely.
- heat oil in heavy iron casserole and add the potato slices in layers with onion and garlic and seasoning in between.
- cover the pan and cook over medium to brisk heat.
- at first sign of steam take a large flat spoon or fllodslice and turn the potatoes over, in sections, to cook on the other side.
- Do this twice BUT ONLY TWICE more.
- after 25-30 mins of cooking time serve at once.
- Note; if potatoes tend to stick to pan lower heat, DO NOT ADD ANY LIQUID.
Nutrition Facts : Calories 467, Fat 22.1, SaturatedFat 1.7, Sodium 21.8, Carbohydrate 62.3, Fiber 8, Sugar 4.2, Protein 7.3
POMMES DE TERRE CHARCUTIERE (BAKED POTATOES STUFFED WITH PORK)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, weekday, main course
Time 1h30m
Yield Four servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Arrange the potatoes on a baking sheet and place in the oven. Bake one hour to one hour and 15 minutes or until done.
- Meanwhile, heat one tablespoon of the butter in a saucepan and add the onion and celery. Cook, stirring, until wilted. Add the pork, sage, salt and pepper to taste and cook, stirring down with the side of a heavy metal spoon to break up any lumps, until meat loses its raw look.
- When the potatoes are done, slice off the top of each one, about half an inch from the top. Carefully scoop out the center of each potato bottom to make a "boat" for stuffing. Put the scraped-out potato pulp into the saucepan and mash well and uniformly with the meat mixture. Add the milk, three tablespoons of the butter, salt and pepper to taste and parsley and blend thoroughly.
- Fill the potato boats with the mixture, piling it up and smoothing it over.
- Arrange the potatoes, stuffed side up, on a baking dish. Melt the remaining tablespoon of butter and brush the tops of each potato with it. Hold a sieve over the top of each potato and sprinkle the paprika through the sieve onto the tops of the potatoes.
- Return the potatoes to the oven and bake 15 minutes.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 8 grams, Carbohydrate 34 grams, Fat 24 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 14 grams, Sodium 753 milligrams, Sugar 2 grams, TransFat 1 gram
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