Noisette Potatoes Recipes

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NOISETTE POTATOES



Noisette potatoes image

These offer a sautéed roast flavour and are simply shaped from potatoes

Provided by Gary Rhodes

Categories     Dinner, Side dish

Time 1h

Yield Serves 8 as a side dish

Number Of Ingredients 3

16large potatoes , peeled and washed
cooking oil
knob of butter

Steps:

  • Preheat the oven to 200C/Gas 6/fan oven 180C. Scoop the potatoes into balls, rinsing well once all are cut. The potatoes can now be dried on a clean tea towel ready for pan-frying.
  • Heat 2 tablespoons of cooking oil in large frying pan and pan fry 2-3 handfuls of potatoes on a medium to high heat until golden brown, then transfer to a roasting tray. Repeat until all are coloured. The potatoes can now be finished in the oven for 15-20 minutes until they're tender.
  • Once the potatoes are cooked, remove the tray from the oven, add the butter and season with salt and pepper. The Noisette potatoes are now ready to serve.

POTATOES NOISETTE



Potatoes Noisette image

This is an easy-to-make recipe, but the way of forming the potatoes is what makes it different -- I like to serve potatoes this way when having guests over. I usually serve this with a steak and a salad.

Provided by TasteTester

Categories     Low Protein

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

6 russet potatoes
2 tablespoons butter
salt
fresh ground black pepper
1 teaspoon minced fresh flat-leaf Italian parsley, for garnish

Steps:

  • Preheat the oven to 400 degrees. To prepare the potatoes, use the small end of a melon baller to scoop out at least 24 nut-size balls of potato flesh. Heat the butter in an ovenproof pan or skillet and saute the potato balls over medium heat for 3-4 minutes, stirring often.
  • Transfer to the oven and roast for 20 to 30 minutes, stirring occasionally, until tender and golden brown all over. Season with salt and pepper, and sprinkle with the parsley just before serving.
  • ** I don't like to waste the bits of potato that are left after making the potato balls, so I shred them in the food processor and fry them into hash brown patties. I refrigerate them to eat with breakfast in the next day or so; they turn out well when I reheat them in the microwave or in a skillet briefly.

Nutrition Facts : Calories 297.2, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 60.6, Carbohydrate 55.9, Fiber 7.1, Sugar 2.5, Protein 6.5

POTATOES NOISETTE ON POTATO PURéE



Potatoes Noisette on Potato Purée image

For a Thanksgiving feast at Wolves & People Brewery, on a hazelnut farm in Oregon's Willamette Valley, chefs Jaret Foster and Mona Johnson created this tribute to the farm. They cut potatoes into tiny balls with a melon baller, sautéed them, and then roasted them to a crunchy golden brown--until each resembled a "noisette" (French for hazelnut). Then they piled the potato balls on a bed of ultra-rich potato purée. Despite its vast amount of butter, the purée doesn't taste greasy; instead, it's like a cloud. That said, you can still make luscious potatoes with half the butter.

Provided by Jaret Foster and Mona Johnson

Time 2h

Yield Serves 10 to 12

Number Of Ingredients 9

6 to 6 1/2 lbs. large russet potatoes, peeled, divided
2 pounds large Yukon Gold potatoes, peeled, divided
2 cups heavy cream
1 pound plus 2 tbsp. unsalted butter, softened, cut into chunks
About 1 tsp. kosher salt
About 3/4 tsp. freshly ground pepper
4 tablespoons clarified butter, or a mix of 2 tbsp. each unsalted butter and grapeseed or avocado oil
3 to 4 large fresh thyme sprigs
2 tablespoons finely chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 450°. Using a small melon-baller (3/4- to 1-in. diameter), scoop out as many potato balls as possible from 2/3 of russet potatoes and 2/3 of Yukon Golds. Drop potato balls into a bowl of water as you shape them, to prevent browning.
  • Cut holey potatoes into 2-in. chunks and drop into a large pot of well-salted water. Cut remaining potatoes into 1-in. chunks and add to pot, with enough water to cover. Bring potatoes to a boil, covered. Reduce heat and simmer until tender, 15 to 20 minutes.
  • Heat cream just until steaming. Drain potatoes; set pot back on stove. Pour half of hot cream into pot and add 1/2 cup butter. In batches, pass hot potatoes through a potato ricer into pot, alternating with rest of cream and 1 1/2 cups butter. Stir potatoes until smooth; then stir in 1 tsp. salt and 3/4 tsp. pepper. Add more salt or pepper if you like. Keep warm over very low heat until serving or, if making ahead, cover surface of potatoes with plastic wrap and pour a little cream on top of the wrap to keep a skin from forming. Chill.
  • Pat potato balls dry in a kitchen towel. Heat 2 large cast-iron or other heavy-bottomed pans over medium-high heat. Add 2 tbsp. clarified butter to each and swirl to coat. Add potato balls in a single layer and season lightly with salt and pepper. Brown well all over, 10 to 15 minutes.
  • Top potatoes with thyme sprigs and bake in pans or on a rimmed baking sheet in a single layer until very crisp, turning occasionally, 15 to 30 minutes. Toss with remaining 2 tbsp. butter, the parsley, and salt and pepper to taste.
  • Spoon warm potato purée onto a platter and mound potatoes noisette on top.

Nutrition Facts : Calories 742, Carbohydrate 64, Cholesterol 145, Fat 52, Fiber 5.4, Protein 7.5, SaturatedFat 33, Sodium 192

FRENCH NOISETTE CUPS



French Noisette Cups image

The word "noisette" is French for hazelnut, and these delightful tassie-style treats have a yummy toasted nut flavor in a golden and delicious pastry. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 8

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
1-1/3 cups hazelnuts
2/3 cup packed brown sugar
1 egg
1 tablespoon butter, melted
1 teaspoon vanilla extract

Steps:

  • In a large bowl, cream butter and cream cheese. Beat in flour. Refrigerate, covered, 30 minutes or until easy to handle., Preheat oven to 350°. Spread hazelnuts in a 15x10x1-in. baking pan. Bake 7-10 minutes or until fragrant and lightly browned, stirring occasionally. To remove skins, wrap hazelnuts in a tea towel; rub with towel to loosen skins. Reserve 24 hazelnuts for topping., Shape dough into 24 balls. With floured fingers, press evenly onto bottom and up the sides of ungreased mini-muffin cups., Place brown sugar and remaining hazelnuts in a food processor; pulse until hazelnuts are finely ground. In a small bowl, whisk egg, melted butter and vanilla; stir in hazelnut mixture. Fill cups with 2 teaspoons; top each with a reserved hazelnut., Bake 18-22 minutes or until set. Remove to wire racks to cool.

Nutrition Facts :

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