EASY PARISIAN POTATOES
Our easy Parisian potatoes recipe features potato balls scooped out with a melon baller and baked in butter or duck fat until golden and crispy.
Provided by Rebecca Franklin
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Using a melon baller, scoop out as many rounds from the raw potatoes as you can and place them in a large saucepan filled with cold water.
- Salt the water, bring it to a boil, and then cook the potatoes for 4 minutes. Drain well and set them aside for a moment.
- Preheat the oven to 425 F. Melt the oil and butter, or duck fat, in a large ovenproof skillet set over medium-low heat.
- Add the blanched potato rounds to the pan and gently toss them so they are evenly coated in the fat. Sprinkle salt and pepper over the potatoes and then roast them, stirring occasionally, in the heated oven for 25 to 30 minutes.
- The Parisian potatoes are done when they turn golden brown. Serve immediately as a side dish with steak, chicken, or seafood.
Nutrition Facts : Calories 323 kcal, Carbohydrate 48 g, Cholesterol 15 mg, Fiber 5 g, Protein 6 g, SaturatedFat 4 g, Sodium 288 mg, Sugar 3 g, Fat 13 g, ServingSize 6 servings, UnsaturatedFat 0 g
BISTRO POTATOES
Delicious and simple potatoes...great as a side for barbecued meats. I found this in the Daily Herald, it's originally from a suburban Chicago catering company.
Provided by Hey Jude
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes in a pot, cover with water and boil until fork tender, about 20 minutes; cool, then cut into fourths.
- Heat oven to 400°.
- Combine ranch dressing and melted butter in a bowl.
- Combine the paprika, white pepper and salt; mix half of the spice mixture into the dressing mixture and then combine that mix with the potatoes.
- Pour potato mixture into a greased, 9x13-inch casserole dish, or a pan large enough so that potatoes form a single layer; sprinkle the parmesan cheese evenly over the top and sprinkle the remaining spice mixture over that.
- Bake on middle rach of oven for 20 minutes, or until golden brown.
CLASSIC BISTRO STYLE GRATIN DAUPHINOIS - FRENCH GRATIN POTATOES
This classic French potato gratin dish is world famous, and rightly so! I am quite happy to have this as a main meal, with just some crusty bread and a large mixed salad on the side. I have heard that this famous dish was created as a way of encouraging the "Dauphin" (the young prince destined to become King Henri II), to eat up his vegetables, hence the name! Maybe - it is certainly just as popular with children, as it is with adults. Try to slice the potatoes as thinly as possible for the best results. A wonderful accompaniment for all sorts of roast meats, stews, casseroles and poultry. This recipe is not strictly French, using as it does a Swiss cheese.
Provided by French Tart
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 300F/150C/gas mark 2.
- Take a heavy-bottomed dish or an ovenproof gratin dish (a Le Creuset is ideal - the potatoes tend not to catch), and grease it will with some of the butter.
- Layer the potato slices in the dish, slightly overlapping each other, seasoning lightly with the salt and pepper, and sprinkling a liberal amount of cheese on each layer.
- Sprinkle cheese on the top of the last layer.
- Put the double cream, garlic and sprigs of thyme in a pan and bring to them gently to the boil, then remove the thyme and pour hot cream over the potatoes.
- Dot the top of the gratin with the remaining butter and some extra cheese if you wish, and bake for about 1 hr to 1 1/2 hrs, or until the potatoes are soft, and the top is crispy and golden brown.
- Serve bubbling hot as a main meal or as an accompaniment.
BISTRO POTATO SALAD
Featuring garlic, walnuts, green onions and bistro dressing, this recipe is a tasty departure from traditional potato salad.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h30m
Yield 12
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, place potatoes, bouillon granules and garlic. Add water. Cover and heat to boiling; reduce heat to low. Simmer covered about 15 minutes or until potatoes are tender.
- Cool potatoes in cooking liquid in refrigerator at least 3 hours or until chilled. Drain potatoes. Add walnuts and onions to potatoes.
- In tightly covered container, shake all dressing ingredients until well mixed. Pour dressing over potato mixture and gently toss.
Nutrition Facts : Calories 290, Carbohydrate 47 g, Cholesterol 0 mg, Fat 2, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 700 mg
BISTRO FRENCH FRIES WITH PARSLEY AND GARLIC
Categories Potato Side Bake Healthy Parsley Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Position rack in center of oven and preheat to 425°F. Cut potatoes lengthwise into 1/3-inch-thick slices, then cut lengthwise into 1/3-inch-wide strips. Pat potato strips dry with paper towels. Combine potatoes and oil in large bowl; toss to coat well. Divide potatoes between 2 large baking sheets; spread in single layer. Bake until potatoes are deep golden brown, turning and rearranging potatoes frequently, about 40 minutes.
- Transfer potatoes to bowl. Toss with parsley, garlic and coarse salt.
BISTRO POMMES FRITES
These crispy bistro-style fries get their signature texture and flavor from cooking twice; once fried and once in the oven.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 3
Steps:
- Peel potatoes and cut lengthwise into sticks, about 1/3-inch thick, transferring them to a bowl of salted cold water as you work. Drain, and rinse until water runs clear. Pat dry with paper towels.
- Heat oil in a 14-inch straight-sided skillet until oil registers 375 degrees Fahrenheit on a deep-fry thermometer. Add half of the potatoes and distribute evenly. Cook, without stirring, until barely golden, 2 to 3 minutes. Using a slotted spoon, transfer to a baking sheet lined with paper towels to drain. Repeat with remaining potatoes. (Adjust heat between batches as necessary to keep oil at a steady temperature.) Potatoes may be prepared up to this point about 2 hours ahead of time.
- Preheat oven to 400 degrees Fahrenheit. Remove paper towels from baking sheets. Bake potatoes until golden and crisp, 10 to 12 minutes. Remove from oven. Season with salt; toss. Serve immediately.
THE BISTRO BAKED POTATO
Bistro fare meets baked potatoes in this continental take on a stuffed potato.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15 minutes or until tender, turning once., Sprinkle steak with pepper. Grill, covered, over medium heat or broil 4 in. from the heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes., Place tomatoes in a grill wok or basket. Grill, uncovered, over medium heat for 2-4 minutes or until tomatoes begin to soften. Keep warm., In a large saucepan, heat artichokes and garlic over medium heat for 2 minutes. Add mayonnaise and 1/2 cup cheese; stir until cheese is melted. Stir in spinach and heat through., With a sharp knife, cut an "X" in each potato; fluff pulp with a fork. Slice steak into thin strips. Top potatoes with steak, artichoke sauce and tomatoes. Sprinkle with remaining cheese.
Nutrition Facts : Calories 904 calories, Fat 47g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 994mg sodium, Carbohydrate 84g carbohydrate (11g sugars, Fiber 7g fiber), Protein 39g protein.
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