Francis Mallmann Potato Recipes

ROASTED DOMINO POTATOES

Roasted Domino Potatoes image

Try our Roasted Domino Potatoes, inspired by chef Francis Mallmann.

Provided by Bon Appétit Test Kitchen

Categories Potato Side Roast Christmas Thanksgiving Fall Winter Party Butter Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 4

Ingredients

6 tablespoons unsalted butter, melted, divided
3 1/2 pounds Idaho potatoes (4-6 large)
24 (about) fresh or dried bay leaves
Kosher salt and fleur de sel

Steps:

Preheat oven to 425°F. Brush a 13x9x2" baking dish or cast-iron griddle with 2 tablespoons butter. Peel potatoes and trim ends (do not rinse). Trim all 4 sides of potatoes to form a rectangle. Using a mandoline, cut potatoes crosswise into 1/8" slices, keeping slices in stacks as best you can.
Re-form slices from each potato into a stack. Place in prepared dish, fanning apart slightly like a deck of cards. Insert bay leaves between potato slices at even intervals. Season with salt and drizzle with remaining 4 tablespoons butter.
Bake potatoes, rotating the dish halfway through cooking, until the edges are crisp and golden and the centers are tender, about 1 hour. Sprinkle with fleur de sel.

PATAGONIAN POTATO GALETTE

Patagonian Potato Galette image

This delicious potato galette recipe is from South American chef Francis Mallmann's "Seven Fires" cookbook. Photo credit: Santiago Solo Monllor

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 3

Ingredients

4 russet potatoes, scrubbed and patted dry
1 cup melted Francis Mallmann's Clarified Butter
Coarse salt

Steps:

Using a mandoline, slice potatoes into 1/8-inch thick slices. Keep potato slices stacked on top of one another to prevent discoloring while slicing.
In a 12-inch cast-iron skillet, heat 2 tablespoons clarified butter over low heat. Working quickly, arrange potato slices in skillet in concentric circles starting with larger slices around the perimeter and working towards the center, overlapping by about 1/2-inch and angling them up the sides of the pan. Cover gap in the center with a small potato slice. Pour 2 tablespoons clarified butter around edges and over potatoes, making sure to cover the center.
Increase heat to medium-high and place another heavy skillet over potatoes to weigh them down. Cook for 15 to 20 minutes. If one side of the galette begins to brown too quickly, roatate pan or adjust heat as necessary.
Remove the weight, and, using two spatulas, turn galette. Invert galette onto a plate and season with salt; serve immediately. Repeat process with remaining potatoes and butter. If galettes are prepared in advance, transfer to a baking sheet and warm in a 350-degree oven 1 to 2 minutes before serving.

FRANCIS MALLMANN'S CLARIFIED BUTTER

Francis Mallmann's Clarified Butter image

This recipe from chef Francis Mallmann ("Seven Fires") is used to make his mouthwatering Patagonian Potato Galette.Photo credit: Santiago Solo Monllor

Provided by Martha Stewart

Yield Makes about 1 1/2 cups

Number Of Ingredients 1

Ingredients

2 cups (4 sticks) unsalted butter

Steps:

Place butter in a medium saucepan over medium-low heat; do not stir. Remove saucepan from heat and carefully spoon foam from top and discard.
Pour butter through a fine mesh strainer lined with cheesecloth into a medium bowl; let cool.

SMASHED POTATOES WITH TAPENADE

Smashed Potatoes With Tapenade image

Provided by Oliver Schwaner-Albright

Categories weekday, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup Kalamata olives, minced
2 tablespoons capers, rinsed and minced
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1 1/2 teaspoons fresh thyme, chopped
1/2 cup extra virgin olive oil
Freshly ground black pepper
4 red or white potatoes, about 5 ounces each, well-scrubbed
2 tablespoons red wine vinegar
1 bay leaf
6 black peppercorns
Salt

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.

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