POMMES DE TERRE LORETTE
Categories Potato Side Fry Vegetarian Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 19
Steps:
- Make duchesse potatoes:
- Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold salted water by 1 inch in a 2-quart pot, then simmer, uncovered, until tender, about 15 minutes.
- Drain potatoes in a colander and return to pot. Dry potatoes by shaking pot over low heat until all moisture is evaporated and a film begins to appear on bottom of pot, about 2 minutes.
- Force potatoes through ricer into a bowl. Add butter, whole egg and yolk, salt, and pepper and stir with a wooden spoon until very smooth. Keep potato mixture warm, covered.
- Make pâte à choux:
- Bring water, butter, salt, pepper, and nutmeg to a boil in a 1-quart heavy saucepan over high heat, then reduce heat to moderate.
- Add flour all at once and stir briskly with a wooden spoon until mixture pulls away from side of pan, 1 to 2 minutes. Remove from heat and cool slightly, about 3 minutes. Add eggs 1 at a time, stirring well after each addition. Add potato mixture and stir until combined well. Transfer mixture to pastry bag.
- Form and fry potatoes:
- Put oven rack in middle position and preheat oven to 200°F.
- Heat 2 inches oil in a 5- to 6-quart heavy pot over moderately high heat until thermometer registers 370°F.
- Resting metal tip of pastry bag on edge of pot, pipe 8 (2-inch) lengths of potato mixture directly into oil (use caution when piping into hot oil), using a small knife or kitchen shears to cut off each length of dough at tip of bag. Fry potatoes, turning over once with a slotted spoon, until crisp, golden, and cooked through, 2 to 3 minutes. Transfer to paper towels to drain briefly. Fry remaining potato mixture in batches in same manner.
- Transfer potatoes as fried and drained to a metal rack set in a large shallow baking pan in oven to keep them crisp and warm until ready to serve.
POMMES DE TERRES SOUFFLEES (PUFFED POTATOES)
Make and share this Pommes De Terres Soufflees (Puffed Potatoes) recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Wash and peel potatoes.
- Cut into fries 1 1/4 inches wide by 1/8 inch thick.
- Soak potatoes in ice water, then drain and pat dry.
- Heat deep fryer oil to 275°F Put only enough potates in fryer to cover the bottom of basket.
- Fry potatoes until they begin to brown and puff, moving them around with a fryer tool as they fry.
- Drain potatoes.
- Potatoes may be held at this point for frying later, or immediastely cooked.
- Heat deep fryer oil to 400°F.
- Put only enough potatoes in fryer to cover bottom of basket.
- Finish frying, moving them through the oil as they cook, until they become golden and crispy.Remove from oil, drain on absorbent brown paper and season immediately with salt to taste.
Nutrition Facts : Calories 116.5, Fat 0.1, Sodium 9.1, Carbohydrate 26.4, Fiber 3.3, Sugar 1.2, Protein 3.1
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.
POMMES DE TERRE AUX HUITRES (BAKED POTATOES WITH OYSTERS)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, weekday, main course
Time 1h40m
Yield Four servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Arrange the potatoes on a baking sheet and place in the oven. Bake one hour to one hour and 15 minutes or until done.
- Meanwhile, melt one tablespoon of the butter in a saucepan and add the onion, green pepper and celery. Cook, stirring, until wilted but still crisp.
- When the potatoes are done, slice off the top of each one, about half an inch from the top. Carefully scoop out the center of each potato bottom to make a "boat" for the stuffing. Put the scrapedout potato pulp into the saucepan and mash well and uniformly with the green pepper mixture. Add the cream, two tablespoons of the butter, salt and pepper to taste, nutmeg and scallions. Blend well.
- Cut each oyster in half (if they are large) and add them to the potato mixture. Cook, stirring, over moderate heat for about two minutes.
- Fill the potato boats with the mixture, piling it up and smoothing it over.
- Sprinkle the top of each potato with bread crumbs. Arrange the potatoes, stuffed side up, on a baking dish. Melt the remaining tablespoon of butter and pour it over the crumbs. Place in the oven and bake 15 minutes.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 19 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 820 milligrams, Sugar 2 grams, TransFat 0 grams
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