Pommes De Terre Lorette Recipes

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POMMES DE TERRE LORETTE



Pommes De Terre Lorette image

These are the puffy french fry potatoes that you might have seen on Food Network. Recipe is from Gourmet Magazine

Provided by personalchef

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb potato, medium, boiling
1 tablespoon unsalted butter
1 egg, whole
1 large egg yolk
1 1/4 teaspoons salt
1/8 teaspoon black pepper
1/2 cup water
1 tablespoon unsalted butter
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon nutmeg, freshly grated
1/2 cup all-purpose flour
2 large eggs
4 cups vegetable oil (for frying)

Steps:

  • Make duchesse potatoes:.
  • Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold salted water by 1 inch in a 2-quart pot, then simmer, uncovered, until tender, about 15 minutes.
  • Drain potatoes in a colander and return to pot. Dry potatoes by shaking pot over low heat until all moisture is evaporated and a film begins to appear on bottom of pot, about 2 minutes.
  • Force potatoes through ricer into a bowl. Add butter, whole egg and yolk, salt, and pepper and stir with a wooden spoon until very smooth. Keep potato mixture warm, covered.
  • Make pâte à choux:.
  • Bring water, butter, salt, pepper, and nutmeg to a boil in a 1-quart heavy saucepan over high heat, then reduce heat to moderate.
  • Add flour all at once and stir briskly with a wooden spoon until mixture pulls away from side of pan, 1 to 2 minutes. Remove from heat and cool slightly, about 3 minutes. Add eggs 1 at a time, stirring well after each addition. Add potato mixture and stir until combined well. Transfer mixture to pastry bag.
  • Form and fry potatoes:.
  • Put oven rack in middle position and preheat oven to 200°F.
  • Heat 2 inches oil in a 5- to 6-quart heavy pot over moderately high heat until thermometer registers 370°F.
  • Resting metal tip of pastry bag on edge of pot, pipe 8 (2-inch) lengths of potato mixture directly into oil (use caution when piping into hot oil), using a small knife or kitchen shears to cut off each length of dough at tip of bag. Fry potatoes, turning over once with a slotted spoon, until crisp, golden, and cooked through, 2 to 3 minutes. Transfer to paper towels to drain briefly. Fry remaining potato mixture in batches in same manner.
  • Transfer potatoes as fried and drained to a metal rack set in a large shallow baking pan in oven to keep them crisp and warm until ready to serve.
  • Cooks' notes:.
  • • Potato batter can be made, but not formed or fried, 1 day ahead and chilled in pastry bag, with tip covered.
  • • Potatoes can be fried 2 hours ahead and kept at room temperature, on rack in baking pan and loosely covered with paper towels. Remove paper towels and reheat in a 400°F oven until heated through and slightly crisp, about 5 minutes.

Nutrition Facts : Calories 1461.2, Fat 152.6, SaturatedFat 22.3, Cholesterol 150.9, Sodium 720.3, Carbohydrate 21.6, Fiber 2, Sugar 0.8, Protein 6.2

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.

POMMES DE TERRE LORETTE



Pommes de Terre Lorette image

Categories     Potato     Side     Fry     Vegetarian     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 19

For duchesse potatoes
1 lb medium boiling potatoes
1 tablespoon unsalted butter
1 whole large egg
1 large egg yolk
1 1/4 teaspoons salt
1/8 teaspoon black pepper
For pâte à choux
1/2 cup water
1 tablespoon unsalted butter
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
1/2 cup all-purpose flour
2 large eggs
For frying
About 4 cups vegetable oil
Special Equipment
a potato ricer; a pastry bag fitted with a 1/2-inch star tip; a deep-fat thermometer

Steps:

  • Make duchesse potatoes:
  • Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold salted water by 1 inch in a 2-quart pot, then simmer, uncovered, until tender, about 15 minutes.
  • Drain potatoes in a colander and return to pot. Dry potatoes by shaking pot over low heat until all moisture is evaporated and a film begins to appear on bottom of pot, about 2 minutes.
  • Force potatoes through ricer into a bowl. Add butter, whole egg and yolk, salt, and pepper and stir with a wooden spoon until very smooth. Keep potato mixture warm, covered.
  • Make pâte à choux:
  • Bring water, butter, salt, pepper, and nutmeg to a boil in a 1-quart heavy saucepan over high heat, then reduce heat to moderate.
  • Add flour all at once and stir briskly with a wooden spoon until mixture pulls away from side of pan, 1 to 2 minutes. Remove from heat and cool slightly, about 3 minutes. Add eggs 1 at a time, stirring well after each addition. Add potato mixture and stir until combined well. Transfer mixture to pastry bag.
  • Form and fry potatoes:
  • Put oven rack in middle position and preheat oven to 200°F.
  • Heat 2 inches oil in a 5- to 6-quart heavy pot over moderately high heat until thermometer registers 370°F.
  • Resting metal tip of pastry bag on edge of pot, pipe 8 (2-inch) lengths of potato mixture directly into oil (use caution when piping into hot oil), using a small knife or kitchen shears to cut off each length of dough at tip of bag. Fry potatoes, turning over once with a slotted spoon, until crisp, golden, and cooked through, 2 to 3 minutes. Transfer to paper towels to drain briefly. Fry remaining potato mixture in batches in same manner.
  • Transfer potatoes as fried and drained to a metal rack set in a large shallow baking pan in oven to keep them crisp and warm until ready to serve.

POMMES DE TERRE FONDANTES



Pommes De Terre Fondantes image

Provided by Pierre Franey

Categories     dinner, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

8 medium-size potatoes, about 1 1/2 pounds, peeled
Salt to taste if desired
2 tablespoons corn, peanut or other vegetable oil
1/2 cup fresh or canned chicken broth
1 tablespoon butter

Steps:

  • Put the potatoes in a kettle and add water to cover and salt. Bring to the boil and cook about 3 minutes. Drain.
  • Heat the oil in a saucepan large enough to hold the potatoes in one layer. Add the potatoes. Cover and cook, turning often, until potatoes are golden brown on all sides, about 5 minutes.
  • Pour off the fat and add the broth. Cover closely and cook over moderately low heat about 10 minutes. Add the butter and stir. Uncover the potatoes and cook until all the liquid is evaporated from the saucepan.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 492 milligrams, Sugar 1 gram, TransFat 0 grams

POMMES DE TERRE LYONNAISE



Pommes De Terre Lyonnaise image

Pommes de terre="apples of the ground"=potatoes. Can you dig it? Merci Monsieur Philippe Boulot.

Provided by COOKGIRl

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/4 cup shallot, finely minced
1 garlic clove
1 tablespoon olive oil
1 lb small fingerling potato
1 cup fresh chicken stock or 1 cup fresh vegetable stock
1 sprig lemon thyme
1 sprig rosemary
salt
fresh ground black pepper

Steps:

  • In a large pan, saute the shallots and garlic slowly in the olive oil until caramelized.
  • Add the fingerling potatoes, stock, and some salt and pepper.
  • Cover pan and simmer slowly until the potatoes are tender, approximately 1/2 hour.
  • Arrange on serving platter. Remove herb leaves from stalks and garnish the potatoes.
  • Ooolala!

POMMES DE TERRE BOULANGèRE



Pommes de Terre Boulangère image

Provided by Jan Ellen Spiegel

Categories     quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 pounds (about 7 medium) Adirondack Red potatoes
6 to 8 cups beef or chicken broth, or as needed
Salt
freshly ground black pepper
1 large red or white onion, thinly sliced
3 tablespoons beef suet or duck fat, or as needed
6 sprigs fresh thyme
1 tablespoon sherry vinegar

Steps:

  • Place potatoes in a saucepan and add broth to cover by about 1 inch. Season with 1/2 teaspoon salt and a pinch of pepper, or to taste. Bring to a boil and simmer until just tender but not falling apart, about 20 minutes. Remove potatoes from broth (reserve broth for another use) and allow to cool to room temperature.
  • Meanwhile, in a medium skillet, combine onion with 1 tablespoon fat. Place over medium-low heat and sauté until translucent, about 5 minutes. Season with salt and pepper to taste, and add 4 thyme sprigs. Reduce heat to low, and continue to cook, stirring occasionally, until onion is soft and caramelized, about 10 more minutes. Add vinegar, cook 1 minute more. Remove from heat, and discard thyme sprigs.
  • Slice cooled potatoes into rounds 1/3 inch thick. Place a large cast-iron skillet over high heat, and add 2 tablespoons fat (or as needed to provide a thick coating on bottom of pan). When fat is extremely hot, add potatoes and allow to sit without stirring or shaking until seared and crispy.
  • Turn potatoes and sear and crisp other sides. When well-browned, add caramelized onions, salt and pepper to taste, and stir to mix. Chop remaining 2 sprigs thyme (or if stems are woody, use leaves only), sprinkle over potatoes and serve.

Nutrition Facts : @context http, Calories 423, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 15 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 1625 milligrams, Sugar 11 grams

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