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 LORETTE
Categories Potato Side Fry Vegetarian Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 19
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.
POMMES DE TERRE LORETTE
These are the puffy french fry potatoes that you might have seen on Food Network. Recipe is from Gourmet Magazine
Provided by personalchef
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
- Cooks' notes:.
- • Potato batter can be made, but not formed or fried, 1 day ahead and chilled in pastry bag, with tip covered.
- • Potatoes can be fried 2 hours ahead and kept at room temperature, on rack in baking pan and loosely covered with paper towels. Remove paper towels and reheat in a 400°F oven until heated through and slightly crisp, about 5 minutes.
Nutrition Facts : Calories 1461.2, Fat 152.6, SaturatedFat 22.3, Cholesterol 150.9, Sodium 720.3, Carbohydrate 21.6, Fiber 2, Sugar 0.8, Protein 6.2
POMMES DE TERRE LYONNAISE
Pommes de terre="apples of the ground"=potatoes. Can you dig it? Merci Monsieur Philippe Boulot.
Provided by COOKGIRl
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pan, saute the shallots and garlic slowly in the olive oil until caramelized.
- Add the fingerling potatoes, stock, and some salt and pepper.
- Cover pan and simmer slowly until the potatoes are tender, approximately 1/2 hour.
- Arrange on serving platter. Remove herb leaves from stalks and garnish the potatoes.
- Ooolala!
SARLAT POTATOES - POMMES DE TERRE SARLADAISES
Pommes de Terre Sarladaises are served often and everywhere in the Dordogne region of France. A 'hachis' of parsley and garlic is used in many dishes of the area. You can leave out the cèpes if necessary. 'Cèpes' are a naturally growing woodland mushroom much appreciated in France. You can buy bottled cèpes elsewhere in specialty stores.
Provided by Mme M
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel the potatoes. Rinse them and dry them. Cut them into 1/4-inch thick slices.
- Heat the goose fat in a large, heavy pot over a medium-high heat. When it is good and hot, put the potatoes in and cover them. Lower the heat to low, and let them cook 1/2 hour.
- Skin the garlic, and chop them in a food processor or by hand. Chop the parsley.
- When the potatoes have cooked 1/2 hour, turn them gently with a long handled spoon so the crispy bottom bit moves towards the top. Add more goose fat if it is necessary.
- Add the chopped garlic, add the salt and pepper, cut the cèpes in half and add them to the pot, cover and cook for another 10 minutes.
- Finish cooking by turning the heat to high to brown the potatoes once again. Add the parsley. Turn them again with a spoon. Turn onto a platter and serve.
- This goes well with roasts, duck of any kind, chicken, omelettes, or just anything, really!
Nutrition Facts : Calories 145.3, Fat 0.4, SaturatedFat 0.1, Sodium 606.1, Carbohydrate 32.5, Fiber 4.7, Sugar 1.6, Protein 4.4
POMMES DE TERRE SARLADAISES
Steps:
- Heat the goose fat or vegetable oil in a heavy frying pan or wok. Add the potatoes, and sauté, tossing frequently with a wooden spoon, until they start to brown and become golden about 25 minutes.
- Sprinkle with salt and freshly ground pepper, the garlic, and the parsley. Serve warm.
POMMES DE TERRE ROBUCHON
"These are mashed potatoes turned up to 11! The waxy fingerling potatoes, cooked in their jackets then passed through a food mill to make a fine purée, are deep and dense rather than fluffy and airy, and super-luxurious, loaded up with butter and cream. They go with any holiday favorite, from roast beef to turkey to lamb."
Provided by Manistee
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large saucepan, cover the potatoes with cold water. Add 3 tablespoons of the kosher salt. Bring the water to a boil and simmer the potatoes until tender.
- Drain the potatoes and pass them through a fine-mesh food mill or ricer into a large bowl. Once nearly all of the potatoes have been passed through the mill, add the butter with the remaining potatoes to be passed through with them.
- Heat the cream in a large heavy-bottomed saucepan over medium heat. Add the mashed potatoes and heat through, stirring frequently. When the cream is fully incorporated, adjust the seasoning with the remaining tablespoon salt. The potatoes should have a thoroughly puréed consistency.
- Transfer the potatoes to a bowl and smooth, and using the curved edge of a small rubber scraper or spatula, feather the top. Sprinkle with the chives and serve.
Nutrition Facts : Calories 769, Fat 68.3, SaturatedFat 42.9, Cholesterol 203.5, Sodium 7041.6, Carbohydrate 37.4, Fiber 5.5, Sugar 2.7, Protein 5.5
POTATOES COOKED IN DUCK FAT (POMMES DE TERRE SARLADAISE)
Provided by Julia Watson
Categories Potato Side Quick & Easy Dinner Pan-Fry Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 (side dish) servings
Number Of Ingredients 5
Steps:
- Peel potatoes, then cut into 1/4-inch-thick slices with slicer. Rinse in 2 or 3 changes of cold water until water runs clear. Drain and pat very dry.
- Heat fat in a 12-inch nonstick skillet over medium heat until melted. Cook potatoes with 3/4 teaspoon salt, turning gently, until coated with fat. Reduce heat to medium-low and cook, turning occasionally, until golden in spots and potatoes are tender, about 20 to 25 minutes.
- Meanwhile, finely chop parsley and garlic together.
- Gently stir parsley mixture into cooked potatoes.
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