SANDY POTATOES -- POMMES DE TERRE SABLEES
I found this recipe in Elizabeth David's book Summer Cooking. It's so easy to make and goes well with any kind of meat. If you have drippings from a roast left over, you could fry the potatoes in that instead of butter. If you don't eat all the potatoes, save the left overs and make Sunday morning hash browns out of them by chopping them into bite sized pieces and just reheating in a bit more butter or oil in a frying pan for a few minutes. Heaven!
Provided by Sackville
Categories Potato
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Choose a frying pan (I use non-stick) big enough to fit all the potatoes in one layer.
- Melt the butter in this pan and lay in the whole baby potatoes or potato wedges.
- Cook over a low heat, so the butter does not burn, turning the potatoes several times so they become golden all over.
- Smaller potatoes should be cooked in 25 minutes, while larger ones may take up to 40 minutes.
- When they are tender, add the extra butter and the breadcrumbs.
- Sauté for a couple more minutes until the breadcrumbs are crispy.
- Salt and pepper to taste.
- Serve immediately.
Nutrition Facts : Calories 357.1, Fat 20.3, SaturatedFat 12.4, Cholesterol 50.8, Sodium 277, Carbohydrate 39.4, Fiber 4.1, Sugar 2.3, Protein 5.7
POMMES DE TERRE A LA BOULANGERE: POTATOES A LA BAKERY
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 SAUTE BONNE FEMME (POTATOES WITH MUSHROOMS)
Provided by Pierre Franey
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
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 DE TERRE SARLADAISES
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.
SANDIES
These are melt in your mouth cookies that are easy to make and are great for Holiday treats. They have become a tradition for me to make every Christmas and my daughters are now doing the same.
Provided by NolaCherie
Categories Dessert
Time 40m
Yield 70-75 cookies
Number Of Ingredients 6
Steps:
- Cream oleo and sugar together.
- Add vanilla and water.
- Add flour to mixture, a little at a time.
- Mix in pecans.
- Roll into small balls (coat hands with flour if necessary).
- Bake for approximately 20 minutes at 350°F, turning to brown other side after 10 minutes.
- Sift 1/2 box XXX sugar in bowl.
- Coat Sandies as soon as they are removed from the oven.
- Line can with wax paper and sprinkle with XXX sugar.
- Separate layers with wax paper.
POMMES DE TERRE PERSILLEES (PARSLEYED POTATOES)
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 30m
Yield 10 - 12 servings
Number Of Ingredients 4
Steps:
- Peel the potatoes. If they are ''new'' potatoes, there should be at least 24. Leave them whole. If they are large Idaho potatoes, cut each of them into four equal-size pieces.
- Place the potatoes in a large saucepan and add water to cover and salt to taste. Bring to the boil and simmer until tender, 15 to 20 minutes, depending on size. Do not overcook.
- Drain and add the butter and parsley, turning the potatoes gently in the butter until they are coated.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 1 gram, Carbohydrate 25 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 342 milligrams, Sugar 1 gram, TransFat 0 grams
POMMES DE TERRE LORETTE
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
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.
SWEET POTATO POMMES DE TERRE ANNA WITH SAGE BROWN BUTTER RECIPE - (4.3/5)
Provided by KatrinaB
Number Of Ingredients 5
Steps:
- Preheat oven 350 degrees Peel sweet potatoes. Thinly slice with a mandolin. Next, melt butter over medium heat. Watch the butter and as soon as it begins to brown immediately remove from the heat. Mix the dried sage with the butter. Brush the bottom of a large cast iron skillet with some of the butter. Place a layer of the potatoes in an overlapping spiral to cover the pan. Brush with brown butter and sprinkle with a little salt and pepper. Repeat until all the potatoes are gone. Bake for 40 to 45 minutes. Remove and invert on to a plate to serve.
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