Noisette Potatoes Recipes

POTATOES NOISETTE

Steps:

• Preheat the oven to 400 degrees. To prepare the potatoes, use the small end of a melon baller to scoop out at least 24 nut-size balls of potato flesh. Heat the butter in an ovenproof pan or skillet and saute the potato balls over medium heat for 3-4 minutes, stirring often.
• Transfer to the oven and roast for 20 to 30 minutes, stirring occasionally, until tender and golden brown all over. Season with salt and pepper, and sprinkle with the parsley just before serving.
• ** I don't like to waste the bits of potato that are left after making the potato balls, so I shred them in the food processor and fry them into hash brown patties. I refrigerate them to eat with breakfast in the next day or so; they turn out well when I reheat them in the microwave or in a skillet briefly.

NOISETTE POTATOES

Steps:

• Preheat the oven to 200C/Gas 6/fan oven 180C. Scoop the potatoes into balls, rinsing well once all are cut. The potatoes can now be dried on a clean tea towel ready for pan-frying.
• Heat 2 tablespoons of cooking oil in large frying pan and pan fry 2-3 handfuls of potatoes on a medium to high heat until golden brown, then transfer to a roasting tray. Repeat until all are coloured. The potatoes can now be finished in the oven for 15-20 minutes until they're tender.
• Once the potatoes are cooked, remove the tray from the oven, add the butter and season with salt and pepper. The Noisette potatoes are now ready to serve.

GAUFRETTE POTATOES

Steps:

• Slice the potatoes about 1/16-inch thick on a mandoline, using the waffle blade and turning the potato 1/4 turn after each cut.
• Put the slices immediately into cold water and keep there until you are ready to fry them. Drain and pat dry.
• Deep fry at 375 degrees until browned and crisp. Drain on a towels and salt generously.

POTATO AND CELERY ROOT GRATIN WITH CAPER BROWN BUTTER

Steps:

• Heat the oven to 375 degrees Fahrenheit/180 degrees Celsius.
• Add 2 tablespoons/30 grams of butter and all the oil to a medium (10-inch/26-centimeter) ovenproof sauté pan over medium-high heat. Once melted, add the onions and 1/2 teaspoon salt, turn the heat down to medium-low and cook, stirring occasionally, until onions are softened and have taken on a light coloring, about 15 minutes. Add the garlic and thyme leaves, and cook for another 3 minutes, stirring occasionally, until fragrant. Stir in the miso and wine, and cook until liquid is reduced by half, about 4 more minutes. Remove from the heat.
• In a large bowl, very gently toss together celery root (celeriac), potatoes and flour with 1 1/2 teaspoons salt and a generous grind of pepper. Stir in the onion mixture to coat, then transfer everything back into the skillet, piling the vegetables haphazardly, so that the batons are pointing in different directions. Pour in the stock. Lightly grease a piece of foil with a little oil, then tightly cover the pan (oiled side down) and bake for 1 hour, or until the vegetables have cooked through.
• Remove the foil, and turn the oven temperature up to 450 degrees Fahrenheit/210 degrees Celsius. Sprinkle over the Gruyère and return the dish to the oven for 30 minutes, or until nicely browned on top, rotating the dish halfway. Leave to settle for at least 20 minutes while you make the brown butter (beurre noisette).
• Add the remaining butter and the thyme sprigs to a small saucepan, and place it over medium heat. Once melted, cook for 3 to 5 minutes, stirring occasionally, or until it starts to smell nutty (add more or less time if necessary). Add the capers (carefully, as they might spit) and cook for 4 more minutes, or until they darken and burst. Off the heat, stir 1 tablespoon lemon juice from 1 lemon, chives and another good grind of pepper.
• Pour the caper brown butter all over the top of the gratin and serve warm, with the remaining lemon sliced into wedges to squeeze alongside.