Pommes De Terres Soufflees Puffed Potatoes Food

POMMES SOUFFLES (PUFFED UP POTATOES)

Steps:

• Peel potatoes & cut into large chunks. Place in large pot & cover with cold water. Bring to boil & cook 10-15 minutes until tender.
• Drain well and return to pot on stove. Cover and heat over low flame, shaking occasionally, about 3 minutes until potatoes look dry.
• Mash low speed with electric hand mixer. Fold in butter, milk, salt and pepper. Let cool.
• Heat oven to 400°F.
• Spray baking dish (8x8" or similar size) with non-stick cooking spray. Beat 3 T egg whites & stir into potatoes. Add cheese.
• With electric hand mixer, whip remaining 3 T egg whites until stiff peaks form. Gradually fold whipped eggs into potatoes.
• Transfer potatoes to baking dish.
• Bake 30 minutes until top begins to brown.
• Sprinkle with flaked or colored sea salt & serve.

ROASTED POTATO HALVES WITH HERB SPRIGS

Steps:

• Preheat oven to 375F (190C).
• Place the halved potatoes in a bowl and pour the oil over them. Toss in the oil and/or rub them with your hands to insure that each is coated with oil.
• Arrange the potatoes cut side up on a baking sheet.
• Astuce (Hint): If your potato half keeps rolling over, slice a tiny sliver off the uncut side, giving it a flat surface on which to rest.
• Press an herb sprig on to each potato half; sprinkle them with salt.
• Bake until a golden crust has formed on the cut surface and the potato half is tender through, about 45 minutes.
• Serve, cut side up and nice and hot.