Gaufrette Potatoes Recipes

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TUNA TARTARE ON FRIED POTATO GAUFRETTES



Tuna Tartare on Fried Potato Gaufrettes image

Provided by Food Network

Categories     main-dish

Time 40m

Yield about 24 pieces

Number Of Ingredients 10

1/2 pound ahi tuna, small dice
1/2 cup minced green onions
1 teaspoon minced fresh ginger
1 teaspoon wasabi paste
1/2 teaspoon sesame oil
1/4 cup soy sauce
Lime juice or yuzu
1 pound potato, waffle sliced on a mandolin
Cooking oil, for deep frying
Salt

Steps:

  • Preheat a deep pot of oil or a deep fryer to 325 degrees F.
  • In a bowl, combine the tuna, green onions, ginger, wasabi, sesame oil, soy sauce and lime juice, and mix until well blended. Taste and adjust seasoning with lime juice or soy sauce. Set bowl over ice.
  • Deep-fry the potato gaufrettes until crisp and golden. Drain onto a paper towel lined plate and season with salt.
  • Place a spoonful of the tuna tartare on one end of each potato gaufrette. Repeat process until you have enough to arrange on a serving platter. Serve immediately.

SWEET-POTATO GAUFRETTES WITH DUCK CONFIT AND CRANBERRY BLACK PEPPER CHUTNEY



Sweet-Potato Gaufrettes with Duck Confit and Cranberry Black Pepper Chutney image

Categories     Duck     Potato     Poultry     Appetizer     Bake     Christmas     Cocktail Party     Winter     Gourmet     Sugar Conscious     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 24 hors d'oeuvres

Number Of Ingredients 6

2 large sweet potatoes (1 1/2 lb total)
6 cups vegetable oil
1 confit duck leg (5 1/2 oz), skin and bone discarded and meat finely shredded
Cranberry black pepper chutney
Special Equipment
a mandoline fitted with fluted blade; a deep-fat thermometer

Steps:

  • Adjust fluted blade of mandoline to an opening of slightly more than 1/8 inch. Peel sweet potatoes, then slice crosswise on mandoline, turning each potato at a 90-degree angle after each slice to produce a waffle pattern. (It may take a few tries to get the pattern right.)
  • Heat oil in a 4-quart heavy saucepan over moderate heat until it registers 300°F on thermometer. Fry potatoes, 6 to 8 slices at a time, stirring and turning them frequently, until golden and crisp, 2 1/2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain and return oil to 300°F between batches. Season gaufrettes lightly with salt while still warm.
  • Heat a 10-inch nonstick skillet over moderate heat until hot and cook duck, stirring, until any excess fat is melted and edges are slightly crisp, about 2 minutes.
  • Top each gaufrette with some duck and a scant 1/2 teaspoon chutney.

POTATO GALETTES



Potato Galettes image

Provided by Molly O'Neill

Categories     side dish

Time 1h

Yield 4 servings

Number Of Ingredients 3

4 large Idaho potatoes
Kosher salt and freshly ground black pepper to taste
8 tablespoons clarified butter

Steps:

  • Peel the potatoes, making sure to keep their round shape, and rinse them under cold water. Using a mandoline, slice one of the potatoes almost paper-thin. (If they are not thin enough, you will have difficulty getting them to adhere to one another; also, do not rinse the slices, as you will remove the starch.) On a work surface, form a circle of overlapping slices about 5 inches in diameter. Continue to make layers of slices, sprinkling them with salt and pepper every couple of layers, until all the slices are used. Make another galette with another potato.
  • Preheat the oven to 200 degrees and place 2 small skillets over medium heat. When hot, add 2 tablespoons of the clarified butter to each. Using a large spatula, carefully transfer 1 galette to each skillet. Cook until the bottoms are golden brown, 4 to 5 minutes. (Lower the heat if they brown too quickly.) Turn and cook the other side until the potatoes are golden brown and cooked through, 4 to 5 minutes more. Transfer to a small sheet pan lined with paper towels and keep warm in the oven.
  • While the first 2 galettes are cooking, prepare the remaining 2 in the same manner. Serve warm.

Nutrition Facts : @context http, Calories 511, UnsaturatedFat 8 grams, Carbohydrate 65 grams, Fat 26 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 16 grams, Sodium 920 milligrams, Sugar 3 grams

CREAMY AU GRATIN POTATOES



Creamy Au Gratin Potatoes image

This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.

Provided by CathyM

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 2h

Yield 4

Number Of Ingredients 8

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups milk
1 ½ cups shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
  • Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
  • In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
  • Bake 1 1/2 hours in the preheated oven.

Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g

POTATO GALETTE



Potato Galette image

A staple of the French countryside, potato galette is an ideal accompaniment to roasted chicken or beef tenderloin. Be sure to use clarified butter, which will not burn as quickly as regular butter during the galette's long cooking time.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 4

2 tablespoons Clarified Butter, plus more for pan
2 large sprigs fresh thyme, plus more for garnish
2 large russet potatoes, peeled and very thinly sliced (about 1/16-inch-thick)
Coarse salt and freshly ground pepper

Steps:

  • Preheat the oven to 400 degrees. Heat clarified butter in a 10 1/2-inch cast-iron skillet over medium heat until very hot, but not smoking. Place a sprig of thyme in center of skillet. Arrange potatoes in an overlapping spiral to fill pan (be careful, because the fat may spatter). Season with salt and pepper. Brush the bottom of a medium saute pan with clarified butter, and place over potatoes to weigh them down. Cook until golden brown, about 8 minutes.
  • Carefully pour off excess butter, if there is any, and reserve. Turn galette out onto a baking sheet. Place another sprig of thyme in center of skillet. Using two spatulas, carefully return galette to skillet, browned side up. Season with salt and pepper. Cover with saute pan; transfer to oven, and bake until second side is brown and potatoes are cooked through, 20 to 30 minutes more. Remove top saute pan 5 minutes before removing skillet from oven. Carefully slide galette onto cutting board. Cut into wedges, and serve immediately.

POTATO GAUFRETTES WITH LOBSTER REMOULADE



Potato Gaufrettes With Lobster Remoulade image

Make and share this Potato Gaufrettes With Lobster Remoulade recipe from Food.com.

Provided by Manami

Categories     Lobster

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

oil, for deep frying
1 large idaho potato, peeled
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 egg
4 tablespoons ketchup
1 tablespoon creole mustard or 1 tablespoon other whole grain mustard
2 teaspoons chopped garlic
2 teaspoons prepared horseradish
1 tablespoon lemon juice
3/4 cup olive oil
1/4 cup finely chopped green onion
1 tablespoon finely chopped fresh parsley leaves
1 lb cooked lobster meat, small diced
4 cups assorted baby greens
drizzle extra virgin olive oil
4 tablespoons crumbled goat cheese

Steps:

  • Preheat the fryer to 350ºF.
  • Alternatively, fill oil no more than halfway full in a large Dutch oven and heat to 350ºF.
  • Using a mandoline with a crisscross blade, cut the potato, lengthwise, into thin waffle-like chips.
  • Fry the potatoes in batches until golden brown, about 3 minutes, stirring occasionally for overall browning.
  • Remove and drain on paper towels.
  • Season with 1/4 teaspoon salt and 1/8 teaspoon of the black pepper.
  • Using a food processor fitted with a metal blade, combine the egg, ketchup, mustard, garlic, horseradish, and lemon juice.
  • With the machine running, add the oil in a steady stream.
  • Process until all of the oil is incorporated and the mixture is thick.
  • Once the emulsion is made, add the onions, green onions, and parsley and pulse until incorporated, season the remoulade with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
  • In a mixing bowl toss the lobster with 1/4 teaspoon cup of the remoulade, reserving the rest for later use.
  • Season with salt and pepper, to taste.
  • In another mixing bowl, toss the greens with the extra-virgin olive oil, salt and pepper.
  • Drizzle with extra-virgin olive oil.
  • To assemble, mound the greens in the center of each plate.
  • Arrange the potatoes around the greens and plate a spoonful of the lobster of the remoulade on top of each potato.
  • Garnish with 1 tablespoon of crumbled goat cheese on each salad.
  • Enjoy!

Nutrition Facts : Calories 582.3, Fat 42.7, SaturatedFat 6.2, Cholesterol 134.5, Sodium 961.9, Carbohydrate 23.3, Fiber 2.5, Sugar 4.7, Protein 27.4

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