Pommes De Terre Sautees Tata Boucher Sauteed Potatoes Recipes

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POMMES DE TERRE SAUTEES TATA BOUCHER (SAUTEED POTATOES)



Pommes de Terre Sautees Tata Boucher (Sauteed Potatoes) image

Provided by Food Network

Categories     side-dish

Yield Serves 6

Number Of Ingredients 6

2 1/4 pounds waxy potatoes
5 tablespoons oil
3 tablespoons butter
Sea salt
Freshly ground black pepper
Several sprigs of parsley

Steps:

  • Peel the potatoes and cut them into small dice, about 3/4 inch and certainly no larger than 1 inch. Rinse the diced potatoes in hot water, drain well, and dry them thoroughly with a clean cloth or paper towels--this seems to prevent the potatoes from sticking together during cooking.
  • In a very large, heavy-bottomed skillet, heat the oil and butter. Add the potatoes--the pan should be large enough to take them very comfortably more or less in a single layer, otherwise use 2 pans.
  • Season liberally with salt and pepper. Over a low heat saute the potatoes until crisp and golden; this may take up to 1 hour. Turn the heat down if the potatoes are browning too much. Stir frequently with a wooden spatula and give the pan an occasional good shake. Snip the parsley into a bowl and add the potatoes. They won't need draining, but if they look even remotely greasy, drain them on paper towels. Check the seasoning, and sprinkle the potatoes with extra snipped parsley. Serve hot.

POMMES DE TERRE PERSILLADE



Pommes de Terre Persillade image

Provided by Anne Burrell

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

Salt
4 russet potatoes, peeled and cut into 1/2-inch dice
1/4 cup clarified butter
4 tablespoons (1/2 stick) unsalted butter
1/4 cup chopped fresh parsley

Steps:

  • Bring a pot of well-salted water to a boil over medium heat. Add the potatoes and cook for 3 to 4 minutes. Drain and let air dry.
  • Coat a large saute pan with clarified butter. Bring the pan to a medium-high heat. Add the potatoes and season with salt. Saute until the potatoes are golden brown, 7 to 8 minutes.
  • When ready to serve, remove from the heat and stir in the butter and parsley.

POMMES DE TERRE A LA BOULANGERE: POTATOES A LA BAKERY



Pommes De Terre a la Boulangere: Potatoes a la Bakery image

Provided by Food Network

Categories     side-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 7

3 tablespoons butter
1 tablespoon olive oil
4 onions, sliced
2 pounds potatoes, thinly sliced
Kosher salt and freshly ground black pepper
Fresh thyme sprigs, leaves picked
2 cups beef stock

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.

SAUTEED POTATOES WITH GARLIC, THYME AND LEMON



Sauteed Potatoes with Garlic, Thyme and Lemon image

These are a fairly quick and fresh tasting version of steak fries. These are based upon Julia Child's 'Pommes de terre sautees a l'ail'. She also suggests that you can use sage or rosemary in place of the thyme.

Provided by skat5762

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

6 small potatoes
olive oil
5 -6 cloves garlic, sliced
6 cloves garlic, whole,unpeeled
sea salt
fresh ground black pepper, to taste
1 tablespoon freshly chopped thyme
1/2 lemon, juice of

Steps:

  • Peel potatoes and cut into quarters lengthwise.
  • Fill a medium frying pan with about 1/4 inch olive oil and heat to very hot; add sliced garlic until browned and fragrant.
  • Remove garlic with slotted spoon.
  • Oil should be quite hot, but not smoking.
  • Add potatoes and let sit over moderately high heat for about 2 minutes.
  • Toss potatoes, and let sit 2 minutes more (this sears the outside and helps prevent them sticking to the pan).
  • Continue sauteeing, tossing fairly frequently for 7-8 minutes more, until the potatoes are lightly browned all over.
  • Add the unpeeled garlic cloves and toss the potatoes with salt, pepper, and thyme.
  • Cover pan and cook over moderately low heat, tossing occasionally, for 8-10 minutes more, until potatoes are tender.
  • *Ifnot serving immediately, keep warm on asbestos mat or warming device, but do not cover pan or potatoes will loose their freshly cooked taste.
  • *(Just before removing from pan, add freshly squeezed lemon juice, and correct seasoning as neccessary.) At serving time, raise heat and toss the potatoes again for a moment or two.
  • Remove from pan with slotted spoon to paper bag.
  • Serve with whole clove of garlic: each person can crush the clove with their fork and mix into their potatoes.

SUKHA ALOO (SPICED SAUTEED POTATOES)



Sukha Aloo (Spiced Sauteed Potatoes) image

Potatoes are one of the most versatile ingredients to have in your pantry. This quick recipe for sukha aloo (potatoes sauteed with spices), popular throughout India, shows off their ability to absorb delicious seasonings. Here they're supercharged with heady flavors like cumin, asafetida and coriander, plus the tangy spice blend known as chaat masala. Make sure not to mess with the potatoes too much once they're in the pan or they won't develop a beautiful crust. Serve with roti, or alongside a crisp salad for a simple dinner.

Provided by Priya Krishna

Categories     side-dish

Time 40m

Yield 2 servings

Number Of Ingredients 11

2 russet potatoes
2 tablespoons ghee
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1/4 teaspoon asafetida
1 teaspoon ground coriander, preferably freshly ground
1/4 teaspoon Kashmiri chili powder, or cayenne to taste
1 teaspoon chaat masala
1/2 teaspoon kosher salt, plus more to taste
1/4 cup cilantro leaves, for garnish
Lime wedges, for serving

Steps:

  • Pierce the potatoes five times on each side with a fork, place in a microwave-safe bowl, and microwave until potatoes can be easily pierced, about 5 minutes on each side. Let them cool to room temperature, then peel and break them by hand into bite-size pieces.
  • Melt the ghee in a medium skillet over medium heat. Add the cumin seeds and cook until they darken slightly and smell toasted, about 1 minute. Swirl in the turmeric and asafetida. Add the potatoes, tossing to coat them with the spices without mashing the chunks. Add the coriander, chili powder, chaat masala and salt, then taste and adjust the seasoning.
  • Reduce the heat to medium low and cook, uncovered, until the bottom of the potatoes develop a crust, about 10 minutes. Cook a little longer if you want the potatoes to be extra charred. Garnish with cilantro and serve with lime wedges.

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