French Style Pan Potatoes Recipes

PAN-ROASTED POTATOES

Steps:

• Heat oven to 375°F. Peel potatoes if desired; cut into 1 1/2-inch pieces. In 15x10x1-inch pan, toss potatoes, onion, rosemary, garlic, salt and pepper. Drizzle with oil.
• Roast 40 minutes, stirring occasionally. Sprinkle with cheese; toss until potatoes are evenly coated. Roat about 10 minutes longer or until potatoes are tender and golden brown.

POTATOES ANNA

Steps:

• Preheat oven to 450 degrees. Using a food processor with a slicing blade or a sharp knife, slice potatoes as thinly as possible, 1/4 inch thick or thinner. (Do not place sliced potatoes in water; the starch is needed to bind the layers.)
• Brush bottom of a 10-inch cast-iron skillet with 1 1/2 tablespoons butter. Starting in center of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface. Brush with another 1 1/2 tablespoons butter; season well with salt and pepper. Repeat for two more layers.
• Place over high heat until butter in pan sizzles, 2 to 4 minutes.
• Transfer to oven; bake until potatoes are fork-tender, about 1 hour. Remove from oven. Run a small spatula around edges of potatoes; slide large spatula underneath potatoes to loosen. Carefully invert onto a plate, and cut into wedges.

FRENCH POTATO PANCAKES

Steps:

• Working quickly to avoid discoloration, cut onion and potatoes in large chunks and then shred them, either by hand or by using the grating blade of a food processor.
• One handful at a time and working over the sink, squeeze out as much liquid as possible from the potato and onion mixture and transfer to a medium bowl. Mix gently with your fingers. Pour the melted butter over the mixture, sprinkle with 1 teaspoon salt and lightly work in with your fingers.
• Heat an 8-inch nonstick frying pan and pour in enough grapeseed oil to lightly coat the bottom. When oil is almost smoking, spoon half the potato mixture into the pan, spreading it over the bottom of the pan and patting it down gently with a spatula so it is about an inch thick. Use the spatula to push in stray pieces to make a clean edge.
• Fry for about 4 minutes on one side or until golden brown around the edges, then slide onto a plate. Invert the pan over the plate and flip, transferring pancake back into the pan on its other side. Cook for another 4 minutes or until crispy on the outside.
• Slide pancake onto a paper-towel-covered plate and blot with additional paper towels to absorb excess oil. Remove top paper towels and flip pancake onto a clean plate using the same method as above. Keep in a warm oven as you repeat the process with the remaining potato mixture.
• Season finished pancakes with more salt if desired. Using a sharp knife, cut like a pie into 6 pieces and serve each with a little apple compote and a dollop of crème fraîche.

FRENCH ONION POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
• Place a layer of sliced onions on the bottom of the baking dish. Add a sprinkle of French onion soup mix and a layer of bacon pieces, followed by layers of potato slices, shredded cheese, and cream. Continue adding layers of the remaining ingredients, ending with a layer of shredded cheese on the top.
• Spray a piece of aluminum foil with cooking spray and cover the baking dish.
• Bake in the preheated oven until potatoes and onions are tender, 40 to 50 minutes. Remove foil and continue baking until nicely browned and bubbly, about 10 minutes more.

FRENCH FRIED POTATOES

Steps:

• In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. drain on paper towels. Season with salt to taste.

FRENCH-STYLE PAN POTATOES

Steps:

• Thoroughly wash and scrub the potatoes and cut them into thin slices.
• Add the potato slices to a non-stick pan, (one that will fit easily under the grill), pour in the milk, gently bring to the boil, then reduce the heat and and simmer for 10-12 minutes, or until the potato slices are just cooked but still firm.
• Drain the potato slices thoroughly and reserve the milk in a jug or bowl.
• Peel, crush and finely chop the garlic.
• Layer the drained potato slices in the pan.
• Put the yoghurt in a bowl, season to taste, add the nutmeg and garlic and slowly stir in the reserved milk (see notes below).
• Pour the yoghurt mixture over the potato slices, cook over a gentle heat for 15 minutes, or until the potatoes are cooked through.
• Preheat the grill, remove the pan from the heat, sprinkle the cheese over the potatoes and grill the potatoes in the pan for 2-3 minutes, or until golden-brown on top.
• Serve topped with parsley with a tomato salad drizzled with balsamic vinaigrette and grilled fish or chicken.
• Chef's Notes: It is important to add the warm milk to the yoghurt very slowly. If the milk is too hot or is added too quickly, the yoghurt will start to curdle. Although I have said it is okay to use low-fat milk, unless you've found a low-fat or reduced-fat cheese which actually has some flavour, I don't recommend using either of these. The ones I have tried have always been horribly bland, virtually tasteless in fact. I haven't tried this option in this particular recipe, but sometimes 50% of a low-fat cheese and 50% parmesan can be a good compromise (in this recipe, 50g of each instead of the 100g Cheddar). In view of the fat content in this dish, personally I'd prefer to simply opt for making it occasionally and enjoying it - without low-fat compromises!

FRENCH-FRIED POTATOES

Steps:

• Peel potatoes, one at a time, cut into strips the length of the potato and 3/8-inch wide, letting each fall into cold water. When all the strips are cut, soak 10 minutes in cold water. Drain and pat dry on paper toweling.
• Heat shortening or oil to 330 degrees, add potatoes, about 1 cup at a time, and fry 2 minutes until lightly golden and all sputtering stops. Drain on paper toweling. Potatoes can now be held until just before serving. For the second frying, heat fat to 375 degrees, and fry, on third of the potatoes at a time, 5 minutes until crisply golden.

FRENCH POTATO PUREE

Steps:

• Put the potatoes, whole, in a pot and cover with cold water. Salt the water. Bring to a boil, and simmer until very tender, about 30 minutes, depending on size.
• Meanwhile, drop the garlic, bay leaf, and thyme in a saucepan with the milk, bring to a boil, turn off the heat, cover, and set aside to infuse 10 minutes. Pull out the garlic and herbs, and discard.
• When the potatoes are done, drain them and peel while hot. Put them through a food mill set on the smallest setting over a large pot. Beat in the butter a piece at a time. Bring the milk to a boil and beat it in, splash by splash, until completely absorbed. You are looking for a very soft, fine puree, not unlike baby food! Check the seasonings, and serve.

FRENCH POTATOES

Steps:

• Peel and cut the potatoes in slices. Rinse and pat dry.
• Put the oil in a frying pan on medium heat. Cut the garlic in very small pieces and fry it for 30 seconds.
• Then add the potatoes and thyme. Stir from time to time to prevent burning. After 10 minutes, put a lid on the pan and let cook for another 15 minutes. The potatoes are cooked when tender.