These are the most elegant fried potatoes in the world. Don't expect the crunchy snap of a french fry but, instead, a soft, light crispness concealing an ethereally fluffy interior. There are various stories as to who or what ';Lorette'; is — but the number of French potato recipes named in honor of people and places illustrates how beloved and nuanced each dish is.
For duchesse potatoes
1 lb medium boiling potatoes
1 tablespoon unsalted butter
1 whole large egg
1 large egg yolk
1 1/4 teaspoons salt
1/8 teaspoon black pepper
For pâte à choux
1/2 cup water
1 tablespoon unsalted butter
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
1/2 cup all-purpose flour
2 large eggs
For frying
About 4 cups vegetable oil
Special equipment: a potato ricer; a pastry bag fitted with a 1/2-inch star tip; a deep-fat thermometer
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.
Makes 6 to 8 servings.I need several interesting potato recipes. It can be complicated or easy. Any suggestions?
Here's about 2,000 of them.
http://search.allrecipes.com/Recipe/Ingr…I need several interesting potato recipes. It can be complicated or easy. Any suggestions?
I found these recipes in a cookbook I got at a yard sale, The White House Chef Cookbook. The cookbook was written by President Kennedys Chef, Rene' Verdon.
Casserole De Pommes De Terre Et Carottes
(4 servings)
Casserole of Potatoes and Carrots
3 medium potatoes
3 med. carrots
1 cup warm milk
2 Tbsp butter
1/2 tsp salt
1/8 tsp pepper
peel and wash pot. and carrots, cook together in boiling salted water until tender. Mash vegetables together, add milk, butter, salt and pepper and beat until very very fluffy, pile into greased casserole and bake 350 for 20 mins. until lightly browned.
Baked Potatoes Stuffed with Avocados
(6 servings)
3 Idaho potatoes
1 cup sour cream
1/2 cup diced avocado
2 tsp salt
freashly ground pepper to taste
butter
1. Bake the potatoes until done. Halve the potatoes lengthwise and scoop out the insides with care.
2. Whip the potato pulp together with sour cream, avocado, salt and pepper.
3. Fill the potato shells, dot with butter and bake in a preheated oven for about 10 minutes until lightly browned.
Pommes De Terre Chantilly
(6 servings)
Chantilly Potatoes
3 cups mashed potatoes
salt and pepper to taste
1/2 cup heavy cream
1/3 cup grated cheese
1. Season potatoes with salt and pepper. Pile into a greased baking dish.
2. Whip cream until stiff and spread over mashed potatoes. 3. Sprinkle grated cheese over all and bake in preheated oven at 450, unti the cheese melts and browns slightly.
Everything I have tried from this cookbook has been wonderful and it makes me think... I'm eating the very same dishes that President John F. Kennedy ate...........now I call that kind of interesting!
If you are interested in getting the cookbook:
The White House Chef Cookbook: Over 500 recipes and menus by the man who was White House Chef during the Kennedy Years
by Rene Verdon
http://www.amazon.com/gp/product/B00005X…
Potato pancakes served with sour cream and apple sauce (offer as a choice, not blended)
grate the potatoes, add an egg or two (its not rocket science), some minced onion , if you like, I add a handful of cream of wheat for ';body';. Place a dollop on a frying pan with some oil - let them get crispy on each side....watch 'em go
Potato “Torta” Stuffed with Pancetta %26amp; Caramelized Onions
These can easily be made hours before and reheated in a 375° oven for 15 minutes.
Serves 8 to 10.
3 lbs large russet potatoes, unpeeled
½ lb pancetta, sliced ¼ inch thick
¾ cup plus 2 tbsp extra-virgin olive oil
3 yellow onions, about 1½ lbs total
Finely ground sea salt, preferably gray salt
Freshly ground black pepper
4 tsp finely chopped fresh thyme
3 tbsp balsamic vinegar
Preheat oven to 375°.
Prick each potato once or twice with a fork, place directly on the oven rack, and bake until a thin blade easily slides into them, 1 to 1¼ hours. Remove from oven and let cool for 30 minutes.
Meanwhile, to make cutting the pancetta easier, roll up the slices into a log, wrap in plastic wrap, and put it in the freezer for about 1 hour. Remove the pancetta from the freezer and cut the log into julienne strips 1 inch long and ¼ inch wide and thick.
In a 12-inch nonstick ovenproof skillet, combine 2 tablespoons of the olive oil and the pancetta over low heat. Cook the pancetta, stirring occasionally, just until it begins to crisp and the fat is rendered, about 20 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain. Remove the skillet from the heat, add 2 tablespoons more olive oil to the skillet, and set aside.
While the pancetta is cooking, peel the onions, trim off the root and stem ends, and then cut in half lengthwise through the stem end. Cut each half lengthwise into ¼ inch thick slices.
Add the onions to the reserved skillet and season with ½ teaspoon salt and ¼ teaspoon pepper. Set the skillet over medium heat and cook the onions, stirring occasionally, until golden brown and tender, about 20 minutes. Add 1 teaspoon of the thyme and cook, stirring one or twice, for 15 seconds to release its flavor. Add the vinegar and cook for 2 minutes, stirring occasionally to loosen browned bits on the pan bottom. Return the pancetta to the skillet, stir briefly, and then remove from heat.
Using a paring knife, peel the potatoes. You want to keep the potatoes whole, so peel gently. Grate the potatoes on the largest holes of a box grater-shredder onto a large plate, always moving the potato in a single direction. You will give up the last ½ inch or so of each potato (or your knuckles). Transfer the grated potatoes to a bowl. Add ¼ cup of the olive oil, ½ teaspoon salt, and ¼ teaspoon pepper and mix well.
In a 12-inch nonstick skillet, heat ¼ cup of the olive oil over high heat. When the oil begins to smoke, spread half of the potatoes across the bottom of the skillet. Cook for 2 minutes to release some moisture from the potatoes. Sprinkle the remaining 3 teaspoons thyme evenly over the layer of potatoes in the pan. Spread the onion mixture on top on an even layer. Place the remaining potatoes on top of the onions, pressing them down very lightly. Drizzle the remaining 2 tablespoons olive oil around the outer edge of the skillet.
Place the skillet in the oven and cook until the potatoes are golden brown on top, about 45 minutes. Remove from the oven and let cool for 10 minutes. Run a spatula along the outer edge of the torta to release any potatoes stuck to the pan sides. Invert a round rimmed platter larger than the skillet on top of the skillet. Then, holding the plate and the skillet, invert them together. The torta should release onto the plate. Lift off the pan, then pour off any extra oil from the platter. Alternatively, use 2 large spatulas to carefully slide the torta out of the pan onto the platter. Let cool for 10 to 15 minutes longer. Cut into wedges and serve warm.
Savoy Cabbage Rolls with Potatoes
And Cheese
1Savoy cabbage (crinkley cabbage) (apprx. 2 lb/1 kg)
1head of garlic (less if not a fan of garlic)
2lb potatoes, peeled and halved
1Large spanish onion, coarsely chopped
2Cups grated parmesan cheese
2Cups ground tomatoes (2 large cans)
·Core cabbage and pull apart leaves. Blanch in a large pot of boiling salted water, chill under cold water, drain.
·Separate and peel garlic cloves. Place potatoes, whole garlic cloves, and half of onion in water, cover, bring to boil, reduce heat to simmer and cook until tender, 15-20 mins, drain. Return to sauce pan over low heat, heat until excess moisture has evaporated, 1 min. Mash well; stir in ½ tsp each of salt and pepper. Add 1 ¼ cups of grated cheese, mix well. (Mixture will resemble wall paper paste, very thick)
·Meanwhile in a large fry pan over med heat, heat 2 tbsp olive oil, add remaining onion and saute until golden. Stir in tomatoes and pinch of salt and pepper. Set aside.
·Put aside 12 good sized cabbage leaves. Coarsely chop the remaining cabbage leaves, removing the hard core ends. Place the chopped cabbage in the bottom of a greased glass 13 x 9 in baking dish.
·Place a large heaping tablespoon of the mashed potatoe mixture on each of the reserved cabbage leaves, roll, folding in sides, to form a packet. Repeat with remaining leaves. Place all 12 of the cabbage rolls, folded side down, on top of the chopped cabbage pieces. Pour tomatoe/onion mixture over the cabbage rolls. Sprinkle remaining cheese on top, cover with a greased piece of foil. Bake at 375 F apprx. 1 hour. Uncover and bake until most of the liquid has evaporated 10-15 mins.
* Chopped cooked bacon can be added to the mashed potatoe mixture if preferred.
From verybestbaking.com
Sweet Potato Soufflé
Estimated Times:
Preparation - 5 min | Cooking - 45 min | Yields - 8
Ingredients:
2 cans (29 oz. each) sweet potatoes, packed in light syrup, drained
3/4 cup CARNATION Evaporated Milk
1/2 cup packed brown sugar
2 large eggs
2 tablespoons butter or margarine, melted
3/4 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/3 cup finely chopped nuts
Directions:
PREHEAT oven to 350º F. Lightly grease 3-quart casserole.
PLACE sweet potatoes, evaporated milk, sugar, eggs, butter, pumpkin pie spice and salt in food processor or blender; cover. Process until smooth. Pour into prepared casserole; sprinkle with nuts.
BAKE for 40 to 45 minutes or until golden brown.
Zucchini and Potato Bake
This is a very easy and delicious dish that I like to make as a side dish for my summer barbecues.
Original recipe yield: 6 servings.
INGREDIENTS:
2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, peeled and cut into large chunks
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
1/2 cup dry bread crumbs
1/4 cup olive oil
paprika to taste
salt to taste
ground black pepper to taste
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C).
In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.
Here is one my family loves
I usually use 4 large baking potatoes, peeled and diced. Boil for about 20 - 30 min with two cloves of garlic, a pinch of salt and a drop of olive oil. Drain. Add 1/2 box of cream cheese and 3 tbls of butter or margarine. Use a hand mixer until it is nice and creamy.
I have a scret potato bake thats a killer
JUts peel and slice about 6 potatos. Place in a baking dich
Pour 300ml thickned cream over
Add a spoon full of garlic (miced or chopped)
Top with grated tasty cheese
Bake at 200 until potato cooked.
DELICIOUS
My favourite is Potato Bake.
Peel and slice potatoes (I use about 8 medium for my family of 4 people)
In a casserole dish place layers of thinly sliced potato, diced bacon, grated cheese and salt and pepper. After you have several layers pour over a little cream. (You could use sour cream if you like, or even just a little milk if you don't have cream or sour cream).
Sprinkle a little more grated cheese on top, and bake for 40- 60 minutes in a moderate oven.
You really can't go wrong with this recipe as long as you don't slice the potato too thick.
Heyyy,
The cabbage, tamato sandwhich.........everyone knows how 2 make it......cut sum cabbage.......some patato...put it on a bread n eat it........you can also do that fust put sum cheese/meonisee n salt n pepper n then put the cabbage n patatoes n then eat............
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