French Roasted Potatoes Recipes

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ROASTED FRENCH-STYLE POTATOES



Roasted French-Style Potatoes image

Something a little different from the usual oven fries. I first had these at a tiny restaurant in Montreal and really wanted to replicate their recipe; it's not exactly the same but fairly close. I hope that you enjoy them as much as I do.

Provided by Bren

Categories     Side Dish     Potato Side Dish Recipes

Time 55m

Yield 2

Number Of Ingredients 8

2 medium russet potatoes
cooking spray
2 tablespoons dry white wine
2 tablespoons extra-virgin olive oil
½ teaspoon thyme
½ teaspoon garlic granules
½ teaspoon salt
freshly ground black pepper to taste

Steps:

  • Peel and cut the potatoes into 1/2-inch strips.
  • Fill a medium bowl with cold water and soak cut potatoes for 15 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil and spray with cooking oil.
  • Remove the potatoes from the water and dry well.
  • Combine white wine, oil, thyme, garlic, salt, and pepper in a bowl and mix well. Add potatoes and toss to coat. Spread out potatoes on the prepared baking sheet in a single layer without touching.
  • Roast in the preheated oven for 15 minutes. Turn and continue roasting, turning occasionally, until potatoes are golden brown, an additional 15 to 20 minutes.

Nutrition Facts : Calories 301.5 calories, Carbohydrate 38.4 g, Fat 13.7 g, Fiber 5 g, Protein 4.5 g, SaturatedFat 2 g, Sodium 595.3 mg, Sugar 1.8 g

PARMENTIER POTATOES



Parmentier Potatoes image

Parmentier Potatoes are cubed pieces of potatoes that are roasted with garlic and herbs until golden and crunchy. Best served with other French recipes.

Provided by Michelle Minnaar

Categories     Side Dish

Time 55m

Number Of Ingredients 6

1kg (2lbs) potatoes, peeled and cut into 2.5cm (2in) cubes
45ml (3 tbsp) vegetable or sunflower oil
4 garlic cloves, peeled and crushed
15ml (1 tbsp) fresh thyme leaves, washed and finely chopped
15ml (1 tbsp) fresh rosemary, washed and finely chopped
salt and pepper, to taste

Steps:

  • Preheat the oven to 200°C / fan 180°C / 400°F / gas mark 6.
  • Place the oil in a large roasting tin and place in the oven.
  • Parboil the potatoes in a large pot of salted water over a high heat for 5 minutes. Do not overcook!
  • They should still have a slight crunch to them.
  • Drain them in a colander and let them completely dry.
  • Remove the roasting tin from the oven and carefully place the potato cubes in a single layer.
  • Turn them around a bit for all surfaces to get covered in oil.
  • Roast in the oven for 20 minutes, then stir in the garlic and fresh herbs.
  • Return to the oven for another 15 minutes or until the potatoes are golden and crispy.
  • Season to taste and serve immediately. Parmentier Potatoes work as a side dish for most western meals. Enjoy!

Nutrition Facts : ServingSize A side dish size, Calories 272 calories, Sugar 2.9 g, Sodium 41 mg, Fat 10.8 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 41 g, Fiber 6.5 g, Protein 4.5 g, Cholesterol 0 mg

FRENCH ONION POTATOES



French Onion Potatoes image

This potato bake is yummy and even better the next day--if there's any leftover that is! Especially great for barbeques.

Provided by Julie

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h10m

Yield 16

Number Of Ingredients 7

cooking spray
2 large onions, sliced
1 (1.5 ounce) package dry French onion soup mix
1 ⅓ cups diced cooked bacon
6 large potatoes, peeled and sliced
3 ½ cups shredded Cheddar cheese
2 ½ cups heavy cream

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
  • Place a layer of sliced onions on the bottom of the baking dish. Add a sprinkle of French onion soup mix and a layer of bacon pieces, followed by layers of potato slices, shredded cheese, and cream. Continue adding layers of the remaining ingredients, ending with a layer of shredded cheese on the top.
  • Spray a piece of aluminum foil with cooking spray and cover the baking dish.
  • Bake in the preheated oven until potatoes and onions are tender, 40 to 50 minutes. Remove foil and continue baking until nicely browned and bubbly, about 10 minutes more.

Nutrition Facts : Calories 452.2 calories, Carbohydrate 29.2 g, Cholesterol 99.1 mg, Fat 30.2 g, Fiber 3.5 g, Protein 17 g, SaturatedFat 17 g, Sodium 788.3 mg, Sugar 2.2 g

CLASSIC FRENCH GRATIN DAUPHINOIS



Classic French Gratin Dauphinois image

A French gratin Dauphinois is a classic dish and the ultimate comfort food. It is so easy to make with soft, melting potatoes plus a garlicky cream sauce.

Provided by Rebecca Franklin

Categories     Side Dish     Dinner

Time 1h45m

Yield 8

Number Of Ingredients 10

2 pounds baking potatoes (peeled and cut crosswise into 1/4-inch slices)
5 cups whole milk
2 garlic cloves ( very lightly crushed )
1 1/2 cups heavy cream
1 1/2 cups crème fraiche (or sour cream)
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch nutmeg (freshly grated)
2 tablespoons unsalted butter (softened)
Optional: 2/3 cup Gruyere cheese (coarsely grated)

Steps:

  • Gather the ingredients.
  • In a large saucepan over medium heat, bring the potatoes, milk, and garlic to a gentle simmer.
  • Continue to cook the potatoes, gently stirring occasionally and adjusting the heat as necessary to maintain a simmer, until just tender, about 15 minutes. Be very careful not to overcook them as they need to hold their shape for layering in the pan. Position a rack in the center of the oven and preheat to 350 F.
  • Transfer the potatoes to a medium bowl with a slotted spoon, taking care not to break the slices. Drain the milk from the pan and reserve for another use. Add the heavy cream, crème fraiche or sour cream, salt, pepper, and nutmeg to the saucepan and whisk to combine. Gently return the potatoes to the pan.
  • Heat the potato-cream mixture to barely a simmer (a few bubbles are fine but no more) for 10 to 15 minutes until the potatoes are very tender but not falling apart.
  • Butter a large baking dish. Transfer the potatoes to the baking dish with a slotted spoon, layering them without breaking them up too much.
  • Cover with the cream from the pan.
  • Sprinkle the Gruyere cheese over the potatoes (if using).
  • Bake in the oven until the potatoes are golden brown on top and the cream is mostly absorbed, about 50 minutes.
  • Serve with your favorite main dish. Enjoy!

Nutrition Facts : Calories 593 kcal, Carbohydrate 34 g, Cholesterol 139 mg, Fiber 3 g, Protein 13 g, SaturatedFat 29 g, Sodium 495 mg, Sugar 11 g, Fat 46 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

FRENCH ROASTED POTATOES



French Roasted Potatoes image

Make and share this French Roasted Potatoes recipe from Food.com.

Provided by AZPARZYCH

Categories     Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 5

12 small red potatoes, quartered
2 garlic cloves, coarsely chopped
1/3 cup Dijon mustard
1/4 cup butter, melted
1/8 cup fresh parsley, chopped

Steps:

  • Preheat oven to 350 degrees F.
  • Place potatoes and garlic in a lightly greased roasting pan; cover tightly with foil.
  • Bake for 45-60 minutes or until potatoes are just fork-tender.
  • In a medium bowl, blend mustard, butter and parsley; toss with hot potatoes.
  • Bake uncovered for 15 more minutes.
  • Serve immediately.

ULTIMATE FRENCH MASHED POTATOES (JOëL ROBUCHON)



Ultimate French Mashed Potatoes (Joël Robuchon) image

Joel Robuchon's Mashed Potatoes - the best mashed potatoes recipe in the whole world. Learn how to make perfect mashed potatoes, complete with step-by-step picture guide.

Provided by Rasa Malaysia

Categories     American Recipes

Time 50m

Number Of Ingredients 6

2 lbs. (1 kg) russet potatoes, scrubbed but unpeeled
1 tablespoon coarse salt
10 oz. (300 g) unsalted butter (2 1/2 sticks), cut into cubes
250 ml. (1 cup) whole milk
2 1/4 teaspoons salt
3 dashes ground white pepper

Steps:

  • Put the potatoes in a saucepan with 8 cups of cold water and 1 tablespoon of coarse salt. Bring to a simmer, cover, and cook until a knife slips in the potatoes easily and cleanly, about 30 minutes. Drain the potatoes and peel them.
  • Put them through a potato ricer into a large bowl.
  • Slowly mill the potatoes through the potato ricer.
  • In a small sauce pan heat up the milk and bring to a boil. Meanwhile, transfer the potatoes to a Dutch oven or sauce pan. On medium-low heat, add the chilled butter cubes to the potatoes and stir continuously for a smooth and creamy texture, about 5 minutes.
  • Pour in the very hot milk in a thin stream, stirring briskly. Keep stirring until all the milk is absorbed. Turn off the heat and add the 2 1/4 teaspoons salt and ground white pepper.
  • Serve the mashed potatoes immediately. If you like, add a small cube of butter on top of the mashed potatoes before serving.

Nutrition Facts : Calories 485 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 39 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 6 people, Sodium 2065 milligrams sodium, Sugar 3 grams sugar

GRATIN DAUPHINOIS - CLASSIC FRENCH POTATOES BAKED IN CREAM



Gratin Dauphinois - Classic French Potatoes Baked in Cream image

Very simple with no cheese topping or onions, just potatoes, butter, and cream, with a bit of garlic. Optional - If you add cheese to this dish, it will become a Gratin Savoyard. The recipe originated in the Dauphine, a region of mountains, forests, and pasturelands that lies between the Savoy with its alpine lakes and snowy peaks, and Provence, home to sunshine and lavender. Serve with meat or poultry. Note: Make sure your baking dish is large enough to allow the cream to completely cover the potatoes. Adapted from Williams-Sonoma.

Provided by BecR2400

Categories     Potato

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 7

3 garlic cloves
3 1/2 lbs charlotte potatoes or 3 1/2 lbs russet potatoes, peeled
salt & freshly ground black pepper
1 1/4 cups heavy double cream or 1 1/4 cups whipping cream
2 cups grated gruyere cheese (optional)
4 tablespoons unsalted butter, cut into bits
2 tablespoons mixed chopped fresh chives and flat-leaf Italian parsley

Steps:

  • Preheat oven to 375F (190C).
  • Rub a large 3-qt. (3-l) baking dish about 3 1/2 inches deep with a split garlic clove and butter generously.
  • Chop the garlic.
  • Using a mandolin or a sharp knife, slice the potatoes as thinly as possible, about 1/8 inch (3 mm) thick. Blot the slices dry with paper towels.
  • Spread a layer of potatoes in the prepared dish, slightly overlapping them if desired, and sprinkle with salt & pepper; cover evenly with a small amount of cream, and sprinkle with a little chopped garlic (sprinkle layers and top with grated gruyere cheese, if using).
  • Repeat the layering until all the potatoes and garlic are used and the potatoes are completely submerged by the cream.
  • Dot with small bits of butter.
  • Bake in the hot preheated oven for a good hour, then increase the temperature to 400F (200C) for the last 15-20 minutes until the potatoes have absorbed all of the cream and the top has turned a nice golden brown in color.
  • Serve in the cooking dish straight from the oven, sprinkling each portion with some of the chives and parsley.
  • Menu idea: Serve with steak, peaches in red wine and a beaujolais wine to drink!

Nutrition Facts : Calories 446.3, Fat 26.3, SaturatedFat 16.4, Cholesterol 88.3, Sodium 38, Carbohydrate 48.4, Fiber 6, Sugar 2.2, Protein 6.6

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