Potatoes Da Delphina Recipes

POTATOES "DA DELFINA"

Steps:

• Put the potatoes in a large pot of cold, well salted water to cover.
• Bring to a boil and cook until a knife slips in easily, 15 to 20 minutes.
• Drain the potatoes.
• Place on a cookie sheet and refrigerate until cool.
• When they are cool enough to handle, hold 1 between your hands as if you were clapping and press gently with the heel of 1 hand.
• You want to smash the potato to about a 1/2-inch thickness while keeping it in 1 piece.
• The skin will split, but the potato should not fall apart.
• Repeat with the remaining potatoes.
• You can prepare the potatoes to this point several hours ahead.
• Pour 1/2-inch of peanut oil in the large skillet and heat over moderately high heat.
• Combine the parsley, garlic, and lemon zest in a serving bowl and set aside.
• When the oil begins to smoke, carefully put the smashed potatoes in the oil and cook on both sides until crisp and well browned, 8 to 10 minutes.
• With a slotted spoon, transfer to paper towels to drain.
• Season with salt and pepper.
• Heat the olive oil in a small skillet over moderately high heat.
• Add the garlic and saute until lightly browned.
• With a slotted spoon, transfer the garlic to the bowl with the parsley-lemon mixture.
• When the potatoes are ready, add them to the garlic mixture and toss gently.
• Serve immediately.
• Save the leftover garlic oil and use it to dress a salad or vegetables the following day.

DAUPHINE POTATOES

Steps:

• For the choux paste:.
• Bring the water, salt and butter to a boil in a saucepan.
• Remove from the heat.
• Add the flour and mix in with a wooden spoon.
• Return to a moderate heat and stir continuously until the mixture leaves the sides of the pan.
• Remove from the heat and allow to cool.
• Gradually add the beaten eggs, mixing well.
• Potato mixture:.
• Add the butter and egg yolk to the warm mashed potatoes; mix well.
• Season to taste.
• Mix the choux mixture and the potato mixture together, making sure they are well combined.
• Mould the mixture into cylinder shapes (or quenelle them using two spoons).
• Deep fry in hot oil (185 degrees C./365 degrees F.), until golden.

DAUPHINOISE POTATOES

Steps:

• Heat oven to 190C/170C fan/gas 5.
• Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer.
• Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.
• Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
• Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
• Pour over the garlic infused cream (discarding the garlic) - just enough to seep through the layers and leave a little moisture on the surface.
• Scatter over 100g grated gruyère cheese, if using, then bake for 30 mins until the potatoes are soft and browned - increase the heat for 5 mins if not brown enough.

POTATOES DA DELPHINA

Steps:

• Put the potatoes in a large pot with generously salted water to cover. Bring to a boil and cook until a knife slips in easily, 15 to 20 minutes. Drain the potatoes. When they are cool enough to handle, hold one between your hands as if you were clapping and press gently with the heel of your hand. You want to smash the potato to about a half-inch thickness while keeping it in one piece. The skin will split, but the potato should not fall apart. Repeat with the remaining potatoes. You can prepare the potatoes to this point several hours ahead. Put a half-inch of peanut oil in a large skillet and heat over moderately high heat. When the oil begins to smoke, carefully put the smashed potatoes in the oil and cook on both sides until crisp and well-browned, about 8 to 10 minutes. Transfer to paper towels to drain. Season with salt and pepper. While the potatoes cook, combine the parsley and lemon zest in a serving bowl. Heat the olive oil in a small skillet over moderately high heat. Add the garlic and saute until lightly browned. With a slotted spoon, transfer the garlic to the bowl with the parsley-lemon mixture, add the potatoes and toss gently. Serve immediately. Save leftover garlic oil and use it to dress a salad or vegetables the following day.

POTATOES DA DELPHINA

Steps:

• Put the potatoes in a large pot with generously salted water to cover. Bring to a boil and cook until a knife slips in easily, 15 to 20 minutes. Drain the potatoes. When they are cool enough to handle, hold one between your hands as if you were clapping and press gently with the heel of your hand. You want to smash the potato to about a half-inch thickness while keeping it in one piece. The skin will split, but the potato should not fall apart. Repeat with the remaining potatoes. You can prepare the potatoes to this point several hours ahead. Put a half-inch of peanut oil in a large skillet and heat over moderately high heat. When the oil begins to smoke, carefully put the smashed potatoes in the oil and cook on both sides until crisp and well-browned, about 8 to 10 minutes. Transfer to paper towels to drain. Season with salt and pepper. While the potatoes cook, combine the parsley and lemon zest in a serving bowl. Heat the olive oil in a small skillet over moderately high heat. Add the garlic and saute until lightly browned. With a slotted spoon, transfer the garlic to the bowl with the parsley-lemon mixture, add the potatoes and toss gently. Serve immediately. Save leftover garlic oil and use it to dress a salad or vegetables the following day.

POTATOES DAUPHINOISE

Steps:

• Preheat oven to 400 degrees with rack in middle position. Spread butter across bottom and sides of a 2-quart baking dish.
• Peel potatoes and slice 1/8 inch thick. Place slices in a large bowl of cold water and drain thoroughly.
• Bring heavy cream, milk, and garlic to a simmer in a large, wide saucepan. Add potatoes, salt, and pepper and continue to simmer, stirring occasionally, until potatoes are tender, 20 minutes.
• Using a slotted spoon, transfer half the potatoes to prepared baking dish and sprinkle with half of the cheese. Add remaining potatoes to baking dish and pour enough cream mixture over potatoes to just cover. Sprinkle with remaining cheese, place on a rimmed baking sheet, and bake until bubbly and golden brown on top, 40 to 45 minutes.
• Remove from oven and grate nutmeg over top just before serving.