Stewed Potatoes With Dill Pommes De Terre A Letouffee Food

SANDY POTATOES -- POMMES DE TERRE SABLEES

Steps:

• Choose a frying pan (I use non-stick) big enough to fit all the potatoes in one layer.
• Melt the butter in this pan and lay in the whole baby potatoes or potato wedges.
• Cook over a low heat, so the butter does not burn, turning the potatoes several times so they become golden all over.
• Smaller potatoes should be cooked in 25 minutes, while larger ones may take up to 40 minutes.
• When they are tender, add the extra butter and the breadcrumbs.
• Sauté for a couple more minutes until the breadcrumbs are crispy.
• Salt and pepper to taste.
• Serve immediately.

POMMES DE TERRE LORETTE

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.

STEWED POTATOES

Steps:

• Heat the oil in a skillet over medium heat, and saute the garlic and onion until tender. Stir in the tomato, and cook until heated through. Mix in potatoes and rutabaga. Season with oregano, salt, and pepper. Pour in the broth, and bring to a boil. Reduce heat to low, and continue cooking 15 minutes, or until potatoes and rutabaga are tender.

STEWED POTATOES WITH DILL (POMMES DE TERRE A L'ETOUFFEE)

Steps:

• Rinse and drain the potatoes well. Do not peel. Cut them in quarter-inch-thick slices. There should be about four cups.
• Heat the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the potato slices, bay leaf, salt, pepper and broth.
• Bring to a simmer. Cover tightly and cook slowly about five minutes.
• Uncover and cook until the liquid is evaporated. Serve sprinkled with the chopped dill.

POMMES DE TERRE A L'ETOUFFEE (PAN FRIED POTATOES)

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.

STEWED POTATOES

Steps:

• Scrub the potatoes if you don't plan to peel them.
• Quarter the potatoes and let them soak a bit in cold water.
• Pour all other ingredients into a cooking pot or pan and, over medium heat.
• As soon as the butter is melted and the bouillon cube is dissolved, add in the drained potatoes.
• Allow the potatoes to maintain a slow boil until tender (about 20 minutes) and serve.

STOVE-TOP POTATOES

Steps:

• Place the potatoes in a skillet filled with water to cover. Add the oil and garlic, bring to a boil, and cook at a rolling boil until the water has evaporated, about 15 to 20 minutes. Cook the potatoes 2 to 3 minutes more, until the skins are seared and golden, stirring the potatoes with a wooden spoon once or twice.
• Divide among 4 plates and serve, sprinkled with parsley.