French Country Potatoes Recipes

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FRENCH COUNTRY POTATOES RECIPE - (4.5/5)



French Country Potatoes Recipe - (4.5/5) image

Provided by HeatherS

Number Of Ingredients 8

2 tsp. margarine
1/4 cup chopped onion
1/4 cup sliced mushrooms
10 oz thinly sliced potatoes (6 med)
1/8 dried rosemary
1/8 tsp pepper
1/3 cup chicken broth
3/4 oz Gruyere or Swiss cheese

Steps:

  • Pre-heat oven 450F Cook mushrooms and onions in a skillet until translucent. Put onions, mushrooms and potatoes in a casserole dish, pour chicken broth over and sprinkle with cheese. Bake covered 30 - 35 minutes until fork tender. Serve immediately.

FRENCH COUNTRY POTATO SALAD



French Country Potato Salad image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 13

3 pounds small creamer potatoes (about 30), unpeeled and scrubbed well
4 pieces leek (white part only), split lengthwise and thinly sliced
2 roasted red peppers, jarred or homemade
2 tablespoons chopped fresh thyme leaves
2 teaspoons chopped fresh tarragon leaves
2/3 cup Champagne Vinaigrette, recipe follows
2 tablespoons Dijon mustard
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup Champagne vinegar
1 teaspoon sea salt
1 1/2 cups extra-virgin olive oil
Freshly ground black pepper

Steps:

  • In a pot with a steamer insert, steam the potatoes until tender, about 15 minutes. (The potatoes can also be cooked in boiling salted water for the same amount of time.) Remove from the heat and let cool to room temperature.
  • In a pot of boiling water, blanch the leeks for 30 seconds, or until tender. Rinse in cold water and drain. Set aside.
  • Cut the roasted peppers in 1/2 crosswise and then cut them into 1/2-inch slices.
  • Cut each potato into 8 pieces. In a medium bowl, mix the potatoes, leeks, peppers, thyme, and tarragon. In a separate bowl, stir together the Champagne vinaigrette with the mustard. Drizzle the vinaigrette on the potato salad and toss gently until the vinaigrette coats the salad evenly. Season with the salt and pepper and toss again.
  • In a small bowl, whisk the vinegar and salt together until the salt dissolves. Slowly whisk in the oil until the dressing is well blended. Season with pepper, to taste.

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