Potatoes Noisette Food

POTATOES NOISETTE ON POTATO PURéE

Steps:

• Preheat oven to 450°. Using a small melon-baller (3/4- to 1-in. diameter), scoop out as many potato balls as possible from 2/3 of russet potatoes and 2/3 of Yukon Golds. Drop potato balls into a bowl of water as you shape them, to prevent browning.
• Cut holey potatoes into 2-in. chunks and drop into a large pot of well-salted water. Cut remaining potatoes into 1-in. chunks and add to pot, with enough water to cover. Bring potatoes to a boil, covered. Reduce heat and simmer until tender, 15 to 20 minutes.
• Heat cream just until steaming. Drain potatoes; set pot back on stove. Pour half of hot cream into pot and add 1/2 cup butter. In batches, pass hot potatoes through a potato ricer into pot, alternating with rest of cream and 1 1/2 cups butter. Stir potatoes until smooth; then stir in 1 tsp. salt and 3/4 tsp. pepper. Add more salt or pepper if you like. Keep warm over very low heat until serving or, if making ahead, cover surface of potatoes with plastic wrap and pour a little cream on top of the wrap to keep a skin from forming. Chill.
• Pat potato balls dry in a kitchen towel. Heat 2 large cast-iron or other heavy-bottomed pans over medium-high heat. Add 2 tbsp. clarified butter to each and swirl to coat. Add potato balls in a single layer and season lightly with salt and pepper. Brown well all over, 10 to 15 minutes.
• Top potatoes with thyme sprigs and bake in pans or on a rimmed baking sheet in a single layer until very crisp, turning occasionally, 15 to 30 minutes. Toss with remaining 2 tbsp. butter, the parsley, and salt and pepper to taste.
• Spoon warm potato purée onto a platter and mound potatoes noisette on top.

NOISETTE POTATOES

Steps:

• Preheat the oven to 200C/Gas 6/fan oven 180C. Scoop the potatoes into balls, rinsing well once all are cut. The potatoes can now be dried on a clean tea towel ready for pan-frying.
• Heat 2 tablespoons of cooking oil in large frying pan and pan fry 2-3 handfuls of potatoes on a medium to high heat until golden brown, then transfer to a roasting tray. Repeat until all are coloured. The potatoes can now be finished in the oven for 15-20 minutes until they're tender.
• Once the potatoes are cooked, remove the tray from the oven, add the butter and season with salt and pepper. The Noisette potatoes are now ready to serve.

POTATOES NOISETTE

Steps:

• Preheat the oven to 400 degrees. To prepare the potatoes, use the small end of a melon baller to scoop out at least 24 nut-size balls of potato flesh. Heat the butter in an ovenproof pan or skillet and saute the potato balls over medium heat for 3-4 minutes, stirring often.
• Transfer to the oven and roast for 20 to 30 minutes, stirring occasionally, until tender and golden brown all over. Season with salt and pepper, and sprinkle with the parsley just before serving.
• ** I don't like to waste the bits of potato that are left after making the potato balls, so I shred them in the food processor and fry them into hash brown patties. I refrigerate them to eat with breakfast in the next day or so; they turn out well when I reheat them in the microwave or in a skillet briefly.