Pommes Byron Recipe 445

BYRON POTATOES

Steps:

• 1. Preheat the oven to 400°F.
• 2. Prick the potatoes with a fork, place on a baking sheet and bake for 45 minutes to 1 hour, or until cooked through and tender when tested with the point of a sharp knife, or squeezed between finger and thumb.
• 3. While they are still hot, cut the potatoes in half. Using a metal spoon, scoop out the flesh. Mash lightly, stir in the butter, season to taste with salt and freshly ground black pepper, then allow to cool.
• 4. Sprinkle a little flour onto a work surface and, with floured hands, divide the mixture into four equal portions. Shape each portion into a ball, then gently press into round patties 3/4-inch thick. Transfer to an oiled baking sheet.
• 5. Preheat the broiler to high.
• 6. Make an indentation 1/2-inch deep in the center of each patty with your thumb or the back of a teaspoon, then pour in some cream. Sprinkle the cheese over the patties, place under the hot broiler and cook until the cheese is melted and browned.
• 7. NOTE: These can be prepared in advance, or having shaped and made the indent, the patties can be left for a few hours until ready to finish.

CLASSIC POMMES BOULANGèRE - FRENCH GRATIN POTATOES

Steps:

• Pre-heat oven to 150C/300F/Gas mark 3.
• Butter a large shallow ovenproof dish.
• Peel potatoes thinly, do not rinse.
• Peel and slice the onions thinly.
• Using a mandolin slice if possible,slice the potatoes very thinly, again do not rinse.
• Arrange the potatoes over the base of the dish slightly overlapping, sprinkle with a little salt and pepper and then add the sliced onions.
• Continue until all the potatoes & onions are used up, ending with a potato layer.
• Pour over the hot stock.
• Brush with the top of the potatoes with the melted butter.
• Place the potatoes on the high shelf of the oven for 1 hr to 1 1/2 hrs or until tender and the top layer is a crisp golden brown.
• Serve immediately with roasted meats, as an alternative to roast potatoes, or with a pot roast, hot-pot and vegetables.

POMMES BYRON RECIPE - (4.4/5)

Steps:

• Preheat oven to 400 degrees F. Pierce the potatoes a couple of times. Put them on a baking sheet, and bake them in the oven for 40 minutes or until tender. Remove from oven to cool enough to handle, but use while still warm. Cut in half from pole to pole. Scoop out the flesh into a bowl, and if desired, leave ¼ inch rim of potato so you can use these potato skins for Loaded Potato Skins later. See Note. Mash the potatoes with 1 Tbsp. room temp butter and 1 egg yolk per potato; season with salt and pepper and ½ cup Gruyere cheese and ¼ cup parmesan. Mound smoothly together and cover with plastic wrap, and put into refrigerator for 30 minutes. Remove from bowl, and place onto a floured surface, and using floured hands, roll into a log, slice into disks 1½ inch thick. (You may have more than 4 disks, depending on the size and number of potatoes used.) Using your hands, quickly shape into smooth disks that are flat on 2 sides, and rounded into disks. Again 1½ inch to 1¾ inches thick. On medium heat in large skillet, add 4 tablespoons butter and 2 tablespoons olive oil. Gently lower each potato disk into the skillet, being careful as they are fragile and can fall apart. Fry to a golden brown on both sides. It is recommended that you use 2 spatulas, one on each side as you gently turn them. Remove from skillet to an ovenproof platter. Wash an egg in cool water; dry; and use the large end to make a little depression in the center of each potato disk about ½ to 1 inch deep. Fill depression with creme fraiche, mascarpone, or sour cream. Then sprinkle grated Gruyere cheese over the top. Place under the broiler, watching carefully so it doesn't burn, for around 60-90 seconds. Remove, sprinkle with additional chopped chives or parsley if desired, and serve. Variations: add sliced scallions to the potatoes when mashed in Step 3; use a different cheese, like Cheddar cheese, in Step 9.