Pommes Safranee Recipes

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POMMES CHEF ANNE



Pommes Chef Anne image

Provided by Anne Burrell

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 4

3 russet potatoes, scrubbed clean
Extra-virgin olive oil
3/4 cup grated Parmigiano
Kosher salt

Steps:

  • Preheat the oven to 425 degrees F.
  • Working 1 potato at a time, slice very thin on the mandoline. It is important to work with purpose here (quickly) because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off the potatoes. Coat an 8-inch nonstick saute pan with olive oil, using the potato slices starting from the center make concentric circles of potatoes. Remember that eventually the bottom will be the top so it is important for the first circles of potatoes to look pretty. Brush each layer with olive oil and every 2nd or 3rd layer sprinkle liberally with grated Parmigiano and salt. After every layer of potatoes press the potatoes so they are very compact. Repeat this process with the remaining 2 potatoes.
  • Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom. Put the pan in the preheated oven and bake for 20 to 25 minutes. Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT!!! After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom. We see now why draining the excess oil is important- if you attempt this without draining the oil it will drain out on your wrist and burn you.
  • Return the cake to the oven and bake for another 10 to 15 minutes or until the cake is fork tender. Cut into wedges and serve.

POMMES



Pommes image

Provided by Anne Burrell

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 4

3 Yukon Gold potatoes, scrubbed clean
Extra-virgin olive oil
3/4 cup grated Parmigiano-Reggiano
Kosher salt

Steps:

  • Preheat the oven to 425 degrees F.
  • Working 1 potato at a time, slice the potatoes very thin on a mandoline. (Work quickly to prevent discoloring, and don't put the potatoes in water, as this will wash off the starch.) Coat an 8-inch nonstick saute pan with olive oil, then layer the potato slices, starting in the center of the pan and making concentric circles. (Remember that eventually the bottom will become the top, so it is important for the first circles of potato to look pretty.) Brush each potato layer with olive oil, and sprinkle every second or third layer liberally with grated Parmigiano and salt. After each layer, press the potatoes so they are very compact.
  • Place the pan over medium heat, and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom. Transfer the pan to the oven and bake about 25 minutes. Remove the pan from the oven, and cover with a tight-fitting lid. Carefully and completely drain the excess oil out of the side of the pan (drips may cause burns). Flip the pan so the potato cake is turned out onto the bottom of the lid, then slide the potato cake off the lid and back into the pan (so the brown side is now facing up and the top becomes the bottom).
  • Return the cake to the oven and bake until fork-tender, another 10 to 15 minutes. Cut into wedges and serve.

CLASSIC POMMES BOULANGèRE - FRENCH GRATIN POTATOES



Classic Pommes Boulangère - French Gratin Potatoes image

This classic French potato gratin dish literally translates as "Potatoes in the Style of the Baker's wife". The story is, that in the past, a French family would prepare these potatoes and then take them to the local boulangerie, the baker, to be cooked in the even heat of his oven, hence the name. Any sort of good quality stock will do, chicken, lamb, beef or vegetable. For a richer taste, a ratio of 50% hot stock and hot milk/cream can be used. If using lamb stock, it is nice to sprinkle the top of the potatoes with fresh Rosemary, and I often add a sprig of thyme to my potatoes when baking them. I have found that melted butter gives a better result than dotting butter, no burned and upturned edges anymore!

Provided by French Tart

Categories     One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 8

2 1/2 lbs potatoes, peeled and thinly sliced. such as Desiree, King Edwards are the best, although Maris Pipers are very
2 onions, peeled and sliced thinly
7 fluid ounces hot stock
1 ounce melted butter
salt
freshly grated black pepper
rosemary (optional)
thyme (optional)

Steps:

  • Pre-heat oven to 150C/300F/Gas mark 3.
  • Butter a large shallow ovenproof dish.
  • Peel potatoes thinly, do not rinse.
  • Peel and slice the onions thinly.
  • Using a mandolin slice if possible,slice the potatoes very thinly, again do not rinse.
  • Arrange the potatoes over the base of the dish slightly overlapping, sprinkle with a little salt and pepper and then add the sliced onions.
  • Continue until all the potatoes & onions are used up, ending with a potato layer.
  • Pour over the hot stock.
  • Brush with the top of the potatoes with the melted butter.
  • Place the potatoes on the high shelf of the oven for 1 hr to 1 1/2 hrs or until tender and the top layer is a crisp golden brown.
  • Serve immediately with roasted meats, as an alternative to roast potatoes, or with a pot roast, hot-pot and vegetables.

POMMES ANNA WITH GRUYERE



Pommes Anna with Gruyere image

Layers of thinly sliced Yukon Gold potatoes, stacked with Gruyere cheese and golden sauteed onions make this French side dish.

Provided by Ann

Categories     Side Dish     Vegetables

Time 1h8m

Yield 4

Number Of Ingredients 7

¾ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon thyme
2 tablespoons butter, divided
1 thinly sliced sweet onion
1 ½ pounds Yukon gold potatoes, peeled and thinly sliced
1 cup shredded Gruyere cheese

Steps:

  • Combine salt, pepper, and thyme in a bowl.
  • Melt 1 tablespoon butter in a 10-inch skillet over medium heat. Cook and stir onions until soft and golden brown, about 8 minutes. Move to a bowl.
  • Melt remaining 1 tablespoon butter in the skillet; remove from heat.
  • Arrange 1/3 of potato slices in the skillet in a slightly overlapping layer. Sprinkle with 1/2 teaspoon of the salt mixture. Top with 1/2 of the onions and 1/2 of the Gruyere cheese. Repeat layers, ending with potatoes; sprinkle with remaining salt mixture.
  • Cover and cook over medium-low heat, reducing heat to low if necessary, until potatoes are tender, about 30 minutes. Uncover and continue cooking, about 5 minutes. Run a spatula around edges to loosen; let cool, 5 to 10 minutes.
  • Invert potatoes carefully onto a serving dish.

Nutrition Facts : Calories 201.6 calories, Carbohydrate 34.4 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.5 g, Protein 4 g, SaturatedFat 3.7 g, Sodium 488.9 mg, Sugar 1.6 g

POMMES DAUPHINE



Pommes Dauphine image

Provided by Guy Savoy

Categories     project, side dish

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 8

1 pound Yukon gold or other baking potatoes, scrubbed clean
1 tablespoon coarse sea salt
3 tablespoons unsalted butter, diced
Fine sea salt
1/2 cup flour, sifted
2 medium eggs
Freshly ground black pepper
Vegetable oil for deep frying

Steps:

  • Combine the potatoes and coarse sea salt in a large saucepan, and add enough cold water to cover by 1 inch. Bring to a boil over medium-high heat and cook, uncovered, until the potatoes are tender all the way through when tested with a knife. Drain and let stand until just cool enough to handle. Peel the potatoes and pass them through a food mill; this will yield about 2 cups of potatoes.
  • Preheat the oven to 300 degrees. Line a medium baking dish with parchment paper. Spread the potatoes in the dish and bake for 10 minutes, stirring halfway through, to evaporate some of their moisture.
  • Prepare the pâte-à-choux: combine the butter, 1/2 teaspoon fine sea salt and 1/2 cup water in a medium saucepan. Place over medium-high heat and bring to a boil. Remove from heat, add flour all at once and stir vigorously with a wooden spoon until incorporated. Return to low heat and stir for 1 minute, until the mixture forms a ball and pulls away from the sides of the pan. Stir for 3 more minutes to evaporate some of the moisture.
  • Transfer to a medium mixing bowl and let cool for 2 minutes. Meanwhile, in a small bowl, beat 1 egg lightly with a fork. Set aside. Add the second egg to the potato mixture and stir with a spatula until well blended. Stir in the beaten egg, tablespoon by tablespoon, just enough to make the pâte-à-choux smooth, shiny and elastic; the entire egg may not be needed.
  • Add the potatoes to the pâte-à-choux, season with pepper and beat with a spatula to combine. (To store for up to 8 hours, place a piece of plastic wrap directly on the surface, cover and refrigerate.)
  • Heat 4 inches of oil in a deep fryer or large saucepan until a candy thermometer registers 320 to 340 degrees. Line a medium baking dish with a double layer of paper towels. The first pomme dauphine will be a test of the seasoning and the oil temperature. Using 2 tablespoons of the potato mixture, shape a 1-inch ball and drop it into the oil. It should fall to the bottom and bob up after a few seconds. (If it doesn't, the oil isn't hot enough.)
  • Fry until puffy, golden and crisp, about 3 minutes, flipping it from time to time with a mesh skimmer. Remove from the oil with the skimmer, transfer to the prepared dish and season with a pinch of salt. Shake the dish lightly so the paper towels absorb excess oil. Let cool for a minute, taste and adjust the seasoning of the potato mixture accordingly.
  • Repeat with the remaining potato mixture, frying the pommes in batches of 3 or 4 and stirring them gently with a skimmer so they will not stick to each other. Keep warm in a 300-degree oven until all the batter is used. Serve immediately.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 255 milligrams, Sugar 1 gram, TransFat 0 grams

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 SARLADAISES



Pommes de Terre Sarladaises image

Categories     Goose

Yield 6 servings

Number Of Ingredients 5

4 tablespoons rendered goose fat or vegetable oil
10 russet or Yukon Gold potatoes (about 3 pounds), peeled and cut into 1/2-inch pieces
Salt and freshly ground pepper to taste
4 cloves garlic, minced
1 cup chopped fresh flat-leaf parsley

Steps:

  • Heat the goose fat or vegetable oil in a heavy frying pan or wok. Add the potatoes, and sauté, tossing frequently with a wooden spoon, until they start to brown and become golden about 25 minutes.
  • Sprinkle with salt and freshly ground pepper, the garlic, and the parsley. Serve warm.

SARLAT POTATOES - POMMES DE TERRE SARLADAISES



Sarlat Potatoes - Pommes De Terre Sarladaises image

Pommes de Terre Sarladaises are served often and everywhere in the Dordogne region of France. A 'hachis' of parsley and garlic is used in many dishes of the area. You can leave out the cèpes if necessary. 'Cèpes' are a naturally growing woodland mushroom much appreciated in France. You can buy bottled cèpes elsewhere in specialty stores.

Provided by Mme M

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs medium potatoes
3 tablespoons goose fat
1 teaspoon salt
1/2 teaspoon pepper
4 cepe mushrooms
4 garlic cloves
1 bunch fresh parsley

Steps:

  • Peel the potatoes. Rinse them and dry them. Cut them into 1/4-inch thick slices.
  • Heat the goose fat in a large, heavy pot over a medium-high heat. When it is good and hot, put the potatoes in and cover them. Lower the heat to low, and let them cook 1/2 hour.
  • Skin the garlic, and chop them in a food processor or by hand. Chop the parsley.
  • When the potatoes have cooked 1/2 hour, turn them gently with a long handled spoon so the crispy bottom bit moves towards the top. Add more goose fat if it is necessary.
  • Add the chopped garlic, add the salt and pepper, cut the cèpes in half and add them to the pot, cover and cook for another 10 minutes.
  • Finish cooking by turning the heat to high to brown the potatoes once again. Add the parsley. Turn them again with a spoon. Turn onto a platter and serve.
  • This goes well with roasts, duck of any kind, chicken, omelettes, or just anything, really!

Nutrition Facts : Calories 145.3, Fat 0.4, SaturatedFat 0.1, Sodium 606.1, Carbohydrate 32.5, Fiber 4.7, Sugar 1.6, Protein 4.4

POMMES DE TERRE SAUTE BONNE FEMME (POTATOES WITH MUSHROOMS)



Pommes de Terre Saute Bonne Femme (Potatoes with mushrooms) image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 pounds Idaho potatoes, about 6
1/2 pound mushrooms
3 tablespoons peanut, vegetable or corn oil
1 tablespoon butter
1/2 cup finely chopped onion
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons finely chopped parsley

Steps:

  • Peel the potatoes and cut them lengthwise into half-inch-thick slices. Stack the slices and cut them lengthwise into half-inch-thick strips. Cut the strips into half-inch cubes. There should be about four cups. Add water to cover.
  • Cut the mushrooms into quarters. There should be about three cups.
  • Drain the potatoes.
  • Heat the oil in a heavy skillet. When it is quite hot, add the potatoes. Cook over high heat, stirring occasionally to prevent sticking, eight to 10 minutes until lightly golden.
  • Add the mushrooms and continue cooking, shaking the pan and stirring over high heat, about two minutes.
  • Add the butter and scatter the onion over all. Add salt and pepper. Reduce the heat to medium and continue cooking about five minutes. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 9 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 744 milligrams, Sugar 4 grams, TransFat 0 grams

POMMES SAFRANEE



Pommes Safranee image

This recipe for pommes safranee comes from chef Marco Pierre White.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 6

1 teaspoon unsalted butter, plus more for parchment paper
Extra-virgin olive oil
1 teaspoon finely chopped shallots
1 1/2 teaspoons saffron
3 pounds new potatoes, cut into 2-by-1 1/2-inch pieces
1 1/2 cups fish stock or water

Steps:

  • Preheat oven to 400 degrees. Butter one side of a 12-inch square of parchment paper; set aside.
  • Heat oil and butter in a medium ovenproof skillet over medium heat. Add shallots and saffron and cook until shallots are translucent. Add potatoes and cover with fish stock; raise heat to medium-high. Place parchment paper over potatoes, butter side down and bring to a boil.
  • Immediately transfer skillet to oven and cook until potatoes are tender, about 10 minutes.

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From pinterest.com


POTATOES SARLADAISES RECIPE - SERIOUS EATS
2020-03-06 Add fat to heavy-bottomed 12-inch non-stick skillet and heat over medium-high heat until shimmering. Add potatoes and cook, stirring occasionally until lightly browned, about 6 minutes. Add garlic and continue to cook stirring occasionally, until potatoes are deep golden brown. Reduce heat to medium low. Add 3/4 cup water and salt to potatoes.
From seriouseats.com


POMMES SOUFFLÉS - THE STAFF CANTEEN
2014-02-20 Pommes soufflées are a sophisticated variety of French fried potato. Slices of potato are fried twice, once at 150 °C (300 °F) and then again after cooling, at 190 °C (375 °F).[1] The potato slices puff up into little balloons during the second frying and turn golden brown.
From thestaffcanteen.com


JULIA CHILD DEEMED POMMES ANNA THE SUPREME POTATO RECIPE OF …
2022-04-08 Preheat the oven to 375°F. With a mandoline, thinly slice the potatoes to about 1/8 inch thick. As you chop, place the slices in a bowl of chilly water to forestall discoloration. Earlier than meeting, pat the potato slices dry with paper towels. Over medium warmth, soften 2 tablespoons of butter in a well-seasoned oven-safe nonstick skillet.
From closernewsweekly.com


POMMES FRITES RECIPE - JONATHON SAWYER | FOOD & WINE
Reheat the oil to 350°. In a mortar, pound the garlic with the rosemary and a pinch of salt until a paste forms. Fry the potatoes in batches until golden and crisp, about 5 minutes.
From foodandwine.com


POMMES SOUFFLéS | SAVEUR
2009-02-03 First Jacques peels the potatoes. Next he trims each one into a uniform oblong with flat sides and bottom. Either by hand or with a mandolin, he slices the potatoes just a …
From saveur.com


POMME FRITES (BISTRO STYLE!) – A COUPLE COOKS
2020-07-26 Pan fry the fries: Heat the neutral oil and butter over medium heat in cast iron skillet or Dutch oven. When the fries are done baking, transfer half of the fries into the skillet and cook for 1 minute turning several times, until crispy and browned. Remove to paper towel lined sheet and sprinkle liberally with salt.
From acouplecooks.com


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