POMMES DE TERRE PERSILLADE
Steps:
- Bring a pot of well-salted water to a boil over medium heat. Add the potatoes and cook for 3 to 4 minutes. Drain and let air dry.
- Coat a large saute pan with clarified butter. Bring the pan to a medium-high heat. Add the potatoes and season with salt. Saute until the potatoes are golden brown, 7 to 8 minutes.
- When ready to serve, remove from the heat and stir in the butter and parsley.
POTATOES PERSILLADE
Steps:
- Using a chef's knife, trim the unpeeled potatoes into rectangular blocks. Cut each into 1/4-inch thick slices. Stack two or more slices together and cut into 1/4-inch julienne strips. Cut these strips into 1/4-inch dice and place in a saucepan, covered with cold water, until ready to cook.
- Place the potatoes in cold water, bring to a boil, then immediately take off the heat and drain. Allow the potatoes to air dry. Meanwhile, prepare the persillade by mixing together the garlic and parsley. It is possible to prepare the dish ahead to this point.
- If the potatoes aren't thoroughly dry, blot them with towels. Heat the oil in a very large skillet over medium heat. Add the potatoes and cook, tossing occasionally, until they brown lightly, 6 to 8 minutes. You may drain and discard oil at this point, if desired. Add the butter and continue sauteing for another 5 minutes or longer to brown the potatoes completely. Just before serving, toss the potatoes with the garlic and parsley over medium heat for about 1 minute. Season with salt and pepper. Serve immediately.
POMMES DE TERRE PERSILLEES (PARSLEYED POTATOES)
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 30m
Yield 10 - 12 servings
Number Of Ingredients 4
Steps:
- Peel the potatoes. If they are ''new'' potatoes, there should be at least 24. Leave them whole. If they are large Idaho potatoes, cut each of them into four equal-size pieces.
- Place the potatoes in a large saucepan and add water to cover and salt to taste. Bring to the boil and simmer until tender, 15 to 20 minutes, depending on size. Do not overcook.
- Drain and add the butter and parsley, turning the potatoes gently in the butter until they are coated.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 1 gram, Carbohydrate 25 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 342 milligrams, Sugar 1 gram, TransFat 0 grams
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 A LA PARISIENNE (PARSLEYED POTATO BALLS)
Steps:
- Peel potatoes and, using melon-ball cutter, cut into marblesized shapes. As they are cut drop them into cold water. Drain.
- Put potatoes into saucepan and add cold water to cover. Bring to boil and cook about a minute.
- Heat oil in heavy skillet large enough to hold them in one layer. Add potatoes and sprinkle with salt and pepper. Cook over high heat, shaking skillet and stirring potatoes so they cook evenly, about a minute. Reduce heat to low and continue cooking, shaking skillet occasionally, about 8 minutes or until potatoes are browned on outside and tender throughout.
- Drain potatoes in sieve and return to skillet. Add butter. When it is melted toss potatoes to coat well. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 7 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 489 milligrams, Sugar 1 gram, TransFat 0 grams
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.
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
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