New Potatoes With Tapenade BouchÉes De Pommes De Terre À La Tapenade Recipes

POMMES DE TERRE A LA BOULANGERE: POTATOES A LA BAKERY

Steps:

• Preheat the oven to 300 degrees F.
• Melt half the butter with the olive oil in a saute pan, and gently fry the onions until soft and lightly golden, about 15 minutes. Spread half the onions in the bottom of a casserole. Lay a layer of sliced potatoes on top, season with salt and pepper, and scatter with thyme leaves. Build another layer of onions, then a final one of potatoes, and finally pour over the stock. Cover the pan with foil, and bake until all the liquid has been absorbed, 2 to 3 hours, removing the foil for the last hour if you like a crisp top.

SMASHED POTATOES WITH TAPENADE

Steps:

• In a bowl, combine all ingredients for tapenade. May be refrigerated up to one week in a tightly sealed container.
• Put potatoes in a saucepan with vinegar, bay leaf, peppercorns, salt and water to cover. Bring to a boil, then reduce heat and continue to cook for 12 to 15 minutes, until potatoes are soft. Drain. While still warm, place potatoes in a dishtowel and gently crush with the flat of your hand on a hard surface.
• Heat a seasoned griddle over medium-low grill or stovetop until a drop of water sizzles on surface. Place potatoes on griddle and cook without moving until golden brown, about 5 minutes. Remove potatoes to a plate with a wide spatula. Top uncooked side with 2 tablespoons tapenade, pressing it into potato. Put potatoes back on griddle, tapenade side down, and cook another 5 minutes. Serve immediately.

NEW POTATOES WITH GOAT CHEESE AND TAPENADE

Steps:

• Put the potatoes in a small saucepan with salted water to cover by 1 inch. Bring to a boil, adjust the heat to maintain a simmer, and cook until the potatoes are tender when pierced, about 15 minutes. Drain and let cool. Slice the potatoes about 1/4 inch thick, discarding the rounded ends. You should get 3 or 4 slices from each potato.
• In a small bowl, combine the cheese, bread crumbs, olive oil, and thyme.
• For the tapenade: Combine all the ingredients in a food processor and blend until smooth.
• Preheat a broiler. Spread each potato slice with some of the cheese mixture, dividing it evenly, then put the slices on a tray and broil until the cheese melts and colors slightly, 2 to 3 minutes. Top each slice with about 1/4 teaspoon tapenade and garnish with the tip of a thyme sprig. Serve immediately.
• Enjoy with Cakebread Cellars Sauvignon Blanc or another refreshing white wine or rosé.

POMMES DE TERRE A LA PARISIENNE (PARSLEYED POTATO BALLS)

Steps:

• Peel potatoes and, using melon-ball cutter, cut into marblesized shapes. As they are cut drop them into cold water. Drain.
• Put potatoes into saucepan and add cold water to cover. Bring to boil and cook about a minute.
• Heat oil in heavy skillet large enough to hold them in one layer. Add potatoes and sprinkle with salt and pepper. Cook over high heat, shaking skillet and stirring potatoes so they cook evenly, about a minute. Reduce heat to low and continue cooking, shaking skillet occasionally, about 8 minutes or until potatoes are browned on outside and tender throughout.
• Drain potatoes in sieve and return to skillet. Add butter. When it is melted toss potatoes to coat well. Sprinkle with parsley and serve.