Allumette Potatoes Recipes

POTATOES-ALLUMETTE RECIPE

Steps:

• 1. Using a mandoline or vegetable slicer, cut the potatoes lengthwise into julienne or matchsticks. As you cut the potatoes, place them immediately into a large bowl of ice water; change the water several times until it runs clear and free of starch particles; cover the potatoes by at least one inch with fresh ice water and soak for at least 30 minutes or as long as 24 hours. 2. Fill a deep-fat fryer or deep saucepan* with fry basket insert halfway with oil, and attach a candy/deep-fry thermometer. Slowly heat the oil over medium-low heat until it reaches 325°F to 350°F. 3. Drain the potatoes and blot thoroughly with paper towels until very dry. (If potatoes are wet, oil will splatter during frying.) 4. Carefully add the potatoes in small batches to the hot oil, stirring to prevent sticking. Cook for about 5 to 6 minutes to blanch. (Potatoes will be pale.) Using a spider or a large-hole slotted spoon, remove the potatoes to a wire rack set over paper towels to drain. Let rest on the rack for 10 minutes or as long as 2 hours. 5. When all of the potatoes have been blanched, increase the oil temperature to 375° to 390°F. In small batches, fry the potatoes a second time until golden brown and puffed, about 2 to 3 minutes. 6. Transfer the potatoes to baking sheets lined with several layers of paper towels. Season to taste with salt and pepper; garnish with fresh parsley. (Note: While frying the remaining batches of blanched potatoes, place the Allumette Potatoes in a 300°F oven until ready to serve.) *Note: It is very important to use a deep saucepan. When the potatoes are added to the hot oil, the oil bubbles vigorously and rises up the sides of the pot very quickly. If a shallow saucepan is used, the oil can easily rise up and over the sides onto the stovetop. Make It Ahead: Wrap blanched potatoes in thick paper towels and seal in zip-top bags; freeze for up to 1 month.

"ALOUETTE" POTATOES

Steps:

• Place potatoes in a large pot of lightly salted water and bring to a gentle boil.
• Cook until potatoes are just tender.
• Drain.
• Place potatoes in a large bowl and add all ingredients except the"Alouette".
• Mix well and transfer to a buttered 8x8 inch glass baking dish with 2 inch sides.
• Press the potatoes with a spatula to make top as flat as possible.
• Set aside for 2 hours at room temperature.
• Preheat oven to 350^F.
• Spread"Alouette" evenly over potatoes and bake 15 minutes.
• Divide between plates.
• Garnish with finely diced red and yellow bell peppers.

POMMES ALIGOT

Steps:

• Place the potatoes in a large pot, cover with room temperature water and season liberally with salt. Bring to a boil over high heat. Reduce to a simmer and cook until fork tender. Drain the potatoes, saving 1/2 cup of the cooking water for thinning out if needed.
• Pass the potatoes through a food mill into a large bowl. Add the butter and heavy cream, and fold together with a spatula until combined. Fold in the shredded cheese. If the potatoes get too thick, thin them out with a little of the cooking water. Add salt and pepper to taste. Serve garnished with chives and a drizzle of olive oil.
• For the onion confit: Heat a large enameled cast-iron pot over medium heat. Add the butter; when it begins to foam, add the red onions, marjoram, thyme, bay leaves and sugar, and sprinkle liberally with salt. When the onions begin to caramelize, add the red wine and balsamic vinegar and reduce to dry. Reduce the heat to medium-low and add 1 cup of the beef stock; cook until reduced to a glaze. Repeat until all the beef stock has been used. Turn off the heat and adjust the seasoning with salt and pepper.
• For the rib-eye: Heat a 12-inch cast-iron skillet over high heat; add the oil. Pat the steak dry with paper towels, and sprinkle liberally with salt and pepper. When the oil is just below smoking, place the steak into the pan. Once a nice sear has developed, flip the steak and add the butter, thyme and garlic. If the garlic or steak begins to burn, reduce the heat. Cook, basting the steak with the bubbling butter, until an internal temperature of 125 degrees F has been reached for medium-rare. Remove the steak to a cutting board and let rest for 7 to 10 minutes before slicing. Serve with the French onion confit.

MATCHSTICK POTATOES

Steps:

• Peel potatoes and cut lengthwise into 1/8-inch-thick julienne in processor or with mandoline. Transfer as cut to a bowl of ice and cold water and let chill in water at least 30 minutes.
• Heat 1 1/4 inches oil in a 6- to 7-quart heavy pot over moderately high heat until thermometer registers 375°F.
• While oil heats, drain potatoes and pat completely dry between several layers of paper towels. Fry potatoes in 6 batches, gently stirring once or twice with a slotted spoon or skimmer, until golden and crisp, 1 to 1 1/2 minutes per batch. Transfer potatoes with slotted spoon to paper towels to drain and season with salt. (Return oil to 375°F between batches.)

ALLUMETTE POTATOES

Steps:

• Peel potatoes and cut them into quarter-inch slices. Cut each slice into quarter-inch sticks. Drop pieces into cold water to prevent discoloration until ready to cook. Drain well and pat dry.
• Heat oil to 365 degrees. Drop potatoes into hot oil and cook 7 be pale. Drain and let cool.
• Return potatoes to the hot oil and cook 4 to 5 minutes, or until potatoes are nicely browned and crisp. Drain thoroughly. Sprinkle with salt, if desired, and serve.