Bistro Potatoes Recipes

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BISTRO POTATOES



Bistro Potatoes image

Delicious and simple potatoes...great as a side for barbecued meats. I found this in the Daily Herald, it's originally from a suburban Chicago catering company.

Provided by Hey Jude

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs small red potatoes
1 cup ranch dressing
2 tablespoons melted butter
1 teaspoon Hungarian paprika
1/4 teaspoon white pepper
1/2 teaspoon salt
1/3 cup parmesan cheese, grated

Steps:

  • Place potatoes in a pot, cover with water and boil until fork tender, about 20 minutes; cool, then cut into fourths.
  • Heat oven to 400°.
  • Combine ranch dressing and melted butter in a bowl.
  • Combine the paprika, white pepper and salt; mix half of the spice mixture into the dressing mixture and then combine that mix with the potatoes.
  • Pour potato mixture into a greased, 9x13-inch casserole dish, or a pan large enough so that potatoes form a single layer; sprinkle the parmesan cheese evenly over the top and sprinkle the remaining spice mixture over that.
  • Bake on middle rach of oven for 20 minutes, or until golden brown.

BISTRO POTATOES SAUTEED WITH GARLIC & WALNUT OIL



Bistro Potatoes Sauteed With Garlic & Walnut Oil image

This is a simple yet impressive recipe from Patricia Wells's fabulous cookbook, "Bistro Cooking". This is a very easy dish to throw together while you are preparing the rest of the meal. Pairs very nicely with fish and meat, or, for a lighter meal, a simple salad. If you don't have walnut oil, use very high quality extra-virgin olive oil.

Provided by blucoat

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup walnut oil (60 ml) or 1/4 cup extra virgin olive oil
2 lbs firm smooth-skinned small potatoes (1 kg)
1 pinch freshly grated nutmeg
salt & freshly ground black pepper
4 garlic cloves, finely minced
1 bunch parsley, minced
1 bunch chives, minced

Steps:

  • Peel (or, if the skin is thin, leave the peel on) and thinly slice potatoes. Wrap in a thick towel to absorb any liquid.
  • In a large skillet, heat the oil over medium-high heat until hot but not smoking. Add the potatoes and sauté, shaking the pan from time to time until the potatoes are thoroughly cooked and browned on both sides, about 20 minutes. Season with nutmeg, salt and pepper to taste as the potatoes are being tossed.
  • To serve, sprinkle on the garlic, parsley, and chives, and toss to blend.

Nutrition Facts : Calories 284.9, Fat 13.9, SaturatedFat 1.3, Sodium 15.5, Carbohydrate 36.8, Fiber 5.6, Sugar 2.7, Protein 4.1

CLASSIC BISTRO STYLE GRATIN DAUPHINOIS - FRENCH GRATIN POTATOES



Classic Bistro Style Gratin Dauphinois - French Gratin Potatoes image

This classic French potato gratin dish is world famous, and rightly so! I am quite happy to have this as a main meal, with just some crusty bread and a large mixed salad on the side. I have heard that this famous dish was created as a way of encouraging the "Dauphin" (the young prince destined to become King Henri II), to eat up his vegetables, hence the name! Maybe - it is certainly just as popular with children, as it is with adults. Try to slice the potatoes as thinly as possible for the best results. A wonderful accompaniment for all sorts of roast meats, stews, casseroles and poultry. This recipe is not strictly French, using as it does a Swiss cheese.

Provided by French Tart

Categories     One Dish Meal

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 lbs waxy potatoes, peeled and thinly sliced (such as Desiree, Golden Wonder, Maris Piper, Idaho or King Edward)
6 ounces gruyere cheese, grated
3/4 pint double cream
salt
fresh ground black pepper
2 -4 garlic cloves, peeled and crushed
2 sprigs fresh thyme
1 ounce butter
cheese, for topping (optional)

Steps:

  • Preheat the oven to 300F/150C/gas mark 2.
  • Take a heavy-bottomed dish or an ovenproof gratin dish (a Le Creuset is ideal - the potatoes tend not to catch), and grease it will with some of the butter.
  • Layer the potato slices in the dish, slightly overlapping each other, seasoning lightly with the salt and pepper, and sprinkling a liberal amount of cheese on each layer.
  • Sprinkle cheese on the top of the last layer.
  • Put the double cream, garlic and sprigs of thyme in a pan and bring to them gently to the boil, then remove the thyme and pour hot cream over the potatoes.
  • Dot the top of the gratin with the remaining butter and some extra cheese if you wish, and bake for about 1 hr to 1 1/2 hrs, or until the potatoes are soft, and the top is crispy and golden brown.
  • Serve bubbling hot as a main meal or as an accompaniment.

POTATOES DAUPHINOISE



Potatoes Dauphinoise image

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 9

1 tablespoon unsalted butter, room temperature
2 1/2 pounds Yukon Gold potatoes
2 1/2 cups heavy cream
1 1/2 cups whole milk
1 garlic clove, smashed
1 teaspoon coarse salt
1/4 teaspoon ground white pepper
4 ounces Gruyere cheese
1/8 teaspoon freshly grated nutmeg

Steps:

  • Preheat oven to 400 degrees with rack in middle position. Spread butter across bottom and sides of a 2-quart baking dish.
  • Peel potatoes and slice 1/8 inch thick. Place slices in a large bowl of cold water and drain thoroughly.
  • Bring heavy cream, milk, and garlic to a simmer in a large, wide saucepan. Add potatoes, salt, and pepper and continue to simmer, stirring occasionally, until potatoes are tender, 20 minutes.
  • Using a slotted spoon, transfer half the potatoes to prepared baking dish and sprinkle with half of the cheese. Add remaining potatoes to baking dish and pour enough cream mixture over potatoes to just cover. Sprinkle with remaining cheese, place on a rimmed baking sheet, and bake until bubbly and golden brown on top, 40 to 45 minutes.
  • Remove from oven and grate nutmeg over top just before serving.

CLASSIC BISTRO POTATO GRATIN DAUPHINOISE



Classic Bistro Potato Gratin Dauphinoise image

Provided by Food Network

Yield 6 to 8 portions

Number Of Ingredients 6

1 tablespoon unsalted butter
3 cloves garlic, chopped, about 3 tablespoons
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon ground white pepper
4 large russet potatoes, about 2 pounds

Steps:

  • Preheat oven to 350 degrees.
  • Butter a 2 quart flame proof casserole or gratin dish.
  • Peel the potatoes and hold them in cold water until ready to proceed with the recipe.
  • Combine the garlic, cream, salt and pepper in a small bowl.
  • Dry the potatoes fully and cut them into rounds, beginning at one end, using a mandoline. Set the blade on the mandoline to cut a thin, 1/8-inch thick, slice. Place the potato slices into the gratin dish carefully layering them in a circular fashion. Pour the seasoned cream over the potatoes and shake the dish gently to allow the cream to flow towards the bottom of the dish.
  • Place the gratin dish on the stovetop over low heat and begin to warm the contents until the cream has begun to simmer. Cook the potatoes in the seasoned cream for 5 minutes and then place the gratin dish into the oven.
  • Bake the potatoes for 45 to 60 minutes until the top has browned to a rich golden color and the cream is bubbling along the side of the dish.
  • Remove the gratin from the oven and allow to cool for 10 minutes before serving.

BISTRO-STYLE POTATOES



Bistro-Style Potatoes image

Number Of Ingredients 10

4 slices bacon
1 onion medium, halved and sliced
1 bay leaf large, broken in half
1/2 teaspoon thyme dried, crushed
1/2 teaspoon salt
1/8 teaspoon black pepper
4 russet potatoes medium sliced 1/8 -inch thick (about 1 1/2 lb.)
1/4 cup hot water
1 teaspoon chicken bouillon
parsley Chopped (optional)

Steps:

  • Preheat oven to 350°.In a large skillet over medium heat, sauté bacon until almost done. Remove bacon and set aside. Drain off and reserve bacon drippings. Return skillet to heat.Add onion, 1 tablespoon of the bacon drippings, bay leaf, thyme, salt and pepper. Sauté onion until limp. Remove onion and bay leaf set aside.Sauté potatoes in 1 tablespoon of the bacon drippings, adding more if needed, for 5 minutes or until potatoes begin to brown on edges. Stir in bacon and onion. Transfer to a shallow 1 1/2 -quart baking dish or 9-inch pie plate.In a small bowl, stir water and bouillon granules. Pour evenly over potato mixture.Bake for 30 to 35 minutes or until potatoes are tender and top is golden. Remove bay leaf. If desired, sprinkle with parsley.

Nutrition Facts : Nutritional Facts Serves

BISTRO POTATO SALAD



Bistro Potato Salad image

Featuring garlic, walnuts, green onions and bistro dressing, this recipe is a tasty departure from traditional potato salad.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h30m

Yield 12

Number Of Ingredients 10

24 small red potatoes (about 4 pounds), cut into wedges
2 tablespoons beef bouillon granules
6 cloves garlic, finely chopped
6 cups water
3/4 cup coarsely chopped walnuts, toasted
8 medium green onions, sliced (1/2 cup)
1/3 cup olive or vegetable oil
2 tablespoons red wine vinegar
4 teaspoons Dijon mustard
1/2 teaspoon Cajun seasoning or lemon pepper

Steps:

  • In 3-quart saucepan, place potatoes, bouillon granules and garlic. Add water. Cover and heat to boiling; reduce heat to low. Simmer covered about 15 minutes or until potatoes are tender.
  • Cool potatoes in cooking liquid in refrigerator at least 3 hours or until chilled. Drain potatoes. Add walnuts and onions to potatoes.
  • In tightly covered container, shake all dressing ingredients until well mixed. Pour dressing over potato mixture and gently toss.

Nutrition Facts : Calories 290, Carbohydrate 47 g, Cholesterol 0 mg, Fat 2, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 700 mg

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