Allumette Potatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POTATO CROQUETTES



Potato Croquettes image

Crunchy potato croquettes, a great way to use up leftover mashed potatoes, flatter any meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 6

Number Of Ingredients 7

2 cups mashed potatoes
2 teaspoons chopped fresh parsley
Coarse salt and ground pepper
1 cup all-purpose flour
1 large egg
1 1/2 cups fresh breadcrumbs
Vegetable oil

Steps:

  • In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.
  • Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turing as needed. Drain on paper towels.

ALLUMETTE POTATOES



Allumette Potatoes image

Provided by Pierre Franey

Categories     lunch, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 3

5 medium-size potatoes
10 cups vegetable, peanut or corn oil for deep-frying
Salt to taste, if desired

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.

POTATOES-ALLUMETTE RECIPE



Potatoes-Allumette Recipe image

Provided by sassy47

Number Of Ingredients 4

2 large russet potatoes, peeled
2 quarts peanut oil
sea salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley, for garnish

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.

MATCHSTICK POTATOES



Matchstick Potatoes image

Categories     Potato     Side     Fry     Quick & Easy     Vegan     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 4

2 large russet (baking) potatoes (1 1/2 lb total)
About 6 cups vegetable oil
Special Equipment
a food processor fitted with fine (2-mm) julienne disk or a mandoline fitted with julienne cutter; a deep-fat thermometer

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.)

"ALOUETTE" POTATOES



This is a super easy, great tasting, make ahead side dish that looks like you spent a lot more time preparing than you actually do. Plus, most everything is done in advance. The times do not reflect the standing time of the potatoes.

Provided by Normaone

Categories     Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 (4 ounce) packages alouette spreadable cheese with garlic and herbs
12 large new potatoes, sliced 1/4 inch thick
2 shallots, diced finely
2 teaspoons chopped parsley
1 teaspoon chopped tarragon
5 tablespoons olive oil
2 tablespoons red wine vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
garnish-finely diced red bell pepper
garnish-finely diced yellow bell pepper

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.

Nutrition Facts : Calories 368.1, Fat 11.6, SaturatedFat 1.6, Sodium 70.7, Carbohydrate 60.7, Fiber 7.5, Sugar 2.7, Protein 7.1

DAUPHINE POTATOES



Dauphine Potatoes image

Categories     Egg     Potato     Side     Bake     Fry     Thanksgiving     Vegetarian     Chill     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 8

1 1/2 pounds russet (baking) potatoes (about 3)
3 tablespoons unsalted butter, cut into bits
1 teaspoon salt
a pinch of freshly grated nutmeg
1/2 cup all-purpose flour
2 large eggs
vegetable oil for deep-frying the potatoes
coarse salt for sprinkling the croquettes if desired

Steps:

  • Bake the potatoes in a preheated 425°F. oven for 50 minutes to 1 hour, or until they are soft, halve them lengthwise, and scoop the potato out of the shells with a spoon, reserving the shells for another use. Force the scooped-out potato through a ricer or a food mill fitted with the medium disk into a large bowl. (There should be about 2 cups riced potato.)
  • In a saucepan combine 1/2 cup water, the butter, the salt, and the nutmeg, bring the mixture to a boil, and stir in the flour all at once. Reduce the heat to moderate and beat the mixture vigorously with a wooden spoon for 3 minutes, or until the paste pulls away from the side of the pan and forms a ball. Remove the pan from the heat, add the eggs, 1 at a time, beating after each addition, and beat the mixture until it is smooth and shiny.
  • Add the potatoes and beat the mixture until it is combined well. The potato mixture may be prepared up to this point 1 day in advance and kept covered and chilled. In a deep fryer or large kettle heat 2 inches of the oil until it registers 340°F. on a deep-fat thermometer. Transfer the potato mixture to a large pastry bag fitted with a 1/2-inch star tip and pipe eight 2 1/2-inch lengths, cutting them with kitchen shears or a small knife, directly into the oil. Fry the croquettes, turning them with a slotted spoon, for 3 minutes, or until they are crisp, golden, and cooked through, transfer them as they are fried to paper towels to drain, and sprinkle them with the salt. Make more croquettes in batches with the remaining potato mixture and transfer the drained croquettes to a rack set in a jelly-roll pan (to prevent them from becoming soggy). The croquettes may be made 2 hours in advance, kept covered loosely with paper towels at room temperature, and reheated on the rack in a preheated 400°F. oven for 5 minutes, or until they are heated through and crisp. If not making the croquettes in advance, keep them warm in a preheated 300°F. oven.

More about "allumette potatoes recipes"

60+ EASY POTATO RECIPES - PREPPED IN 15 MIN OR LESS ...
60-easy-potato-recipes-prepped-in-15-min-or-less image
2018-08-13 2018-08-13 For a special touch, sprinkle this creamy mashed potatoes recipe with chopped fresh chives, canned french-fried onions or fresh grated Parmesan cheese. —Donna Bardocz, Howell, Michigan. Go to Recipe. …
From tasteofhome.com


PERFECT BAKED POTATO RECIPE - LOVE AND LEMONS
2020-01-26 Instructions. Preheat the oven to 425°F and line two baking sheet with parchment paper. Use a fork to poke a few holes into the potatoes. Place on the baking sheet, rub with …
From loveandlemons.com
Estimated Reading Time 5 mins
  • Use a fork to poke a few holes into the potatoes. Place on the baking sheet, rub with olive oil, and sprinkle liberally with sea salt all over. Bake 45 to 60 minutes, or until the potato is fork-tender and the skin is crisp.
  • Slice open each potato. Assemble with a dollop of sour cream or cashew cream, tempeh bacon bits, and a sprinkle of chives. Serve with remaining cashew cream and tempeh bacon on the side.


ALLUMETTE POTATOES - DINING AND COOKING
2015-07-28 Original Collections Recipes Allumette Potatoes. Ingredients. 5 medium-size potatoes; 10 cups vegetable, peanut or corn oil for deep-frying; Salt to taste, if desired; Nutritional Information. Nutritional analysis per serving (4 servings) 368 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 77 grams …
From diningandcooking.com
Estimated Reading Time 50 secs
Calories 368 per serving


KNIFE SKILLS & VEGETABLE CUTS - ONLINE CULINARY SCHOOL (OCS)
By the end of this 100% online course, the students will know: How to hold your knives and stay safe whilst doing so. How to hold the item you are cutting to prevent injuries. How to perform basic, intermediate and advanced vegetable cuts including French ones. The course includes cooking lessons that will allow students to use the veggies they ...
From onlineculinaryschool.net
Estimated Reading Time 1 min


VEGETABLE CUTS - ONLINE CULINARY SCHOOL (OCS)
Vegetable Cuts. This vegetable cuts course will teach you essentials and safe, professional chef knife skills. Some of the 15 cuts you will learn are chop, ciseler, slice, stick, dice, and French vegetable cuts like paysanne, mirepoix julienne, or tourné. Become faster and more accurate with your knife work, and chop like a professional.
From onlineculinaryschool.net
Estimated Reading Time 40 secs


RECIPES FOR | WEFACECOOK.COM
Recipe ALLUMETTE POTATOES. By Chef de Cuisine. Serves: 8. Cooking time: 20 minutes . Matchstick potatoes. Ingredients. 4 pounds baking potatoes Oil for frying Salt to taste ; Preparation. Peel and wash potatoes. Slice into 1/4-inch thick slices, then into 1/4-inch sticks. Wash thoroughly in cold water. Drain well. Deep fry in batches at 350 degrees until potatoes …
From wefacecook.com


TOURNEDOS VERT-PRé FROM PROFESSIONAL COOKING BY WAYNE GISSLEN
Allumette Potatoes (p. 381) as needed: as needed: Watercress: Dinner; Starter; Method. Procedure. Heat the butter in a small sauté pan over moderately high heat. Place the tournedos in the pan and cook until well browned on the bottom and about half cooked. Turn the meat over and continue to cook until rare or medium done, according to customer’s request. Place the …
From app.ckbk.com


FRENCH FRIES FROM PROFESSIONAL COOKING BY WAYNE GISSLEN
Pont-Neuf Potatoes. Prepare as in basic recipe, but cut the potatoes in thicker strips, about ½ in. (1.25 cm) square or slightly larger. Blanching time will be slightly longer. Allumette Potatoes Shoestring or Matchstick Potatoes. Cut the potatoes into thin strips, slightly less than ¼ in. thick (about 0.5 cm). Because they are so thin, they are usually fried in one step (without blanching ...
From app.ckbk.com


ALLUMETTE POTATOES RECIPES
Allumette Potatoes Recipes. ALLUMETTE POTATOES. Recipe From cooking.nytimes.com. Provided by Pierre Franey. Categories lunch, side dish. Time 25m. Yield 4 servings. Number Of Ingredients 3. Ingredients; 5 medium-size potatoes: 10 cups vegetable, peanut or corn oil for deep-frying: Salt to taste, if desired : Steps: Peel potatoes and cut them into quarter-inch …
From tfrecipes.com


BELGIAN FRIES - ALLUMETTE POTATOES - VEGETARIAN RECIPE FOR ...
Recipe BELGIAN FRIES - ALLUMETTE POTATOES. By Chef de Cuisine. Serves: 8. Matchstick potatoes. Ingredients. 4 pounds Idaho or russet baking potatoes Oil for frying Salt to taste ; Preparation . Peel and wash potatoes. Slice into 1/4-inch thick slices, then into 1/4-inch sticks. Wash thoroughly in cold water. Drain well. Deep fry in batches at 350 degrees until potatoes …
From thisvegetarian.com


ALLUMETTE POTATOES (POMMES ALLUMETTES) RECIPE | EAT YOUR BOOKS
Allumette potatoes (Pommes allumettes) from Larousse Gastronomique by Larousse Editors Shopping List ... If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine. Cancel. Cancel. Learn. Support Page; FAQ's; Getting Started ; Member Benefits; Search. Indexed Books; Popular Books; Magazines; Blogs; Online …
From eatyourbooks.com


FRENCH POTATO RECIPES
French potato recipes include dozens of ways to fry a potato, but it is not all just frites here in France. ... Pont Neuf - Classic French fry, a little thicker than an allumette. Purée - Mashed. Rissolée - Sauteed (typically cubed or diced). Rösti - Specialty of Switzerland. Grated and formed into cakes, then fried. Sarladaise - Sauteed in duck or goose fat and sometimes including …
From easy-french-food.com


Related Search