Chateau Potatoes Recipes

CHâTEAU POTATOES

Steps:

• Preheat the oven to 400 F/200 C/Gas 6
• Melt the butter in a large oven-proof skillet over medium-high heat.
• Sauté the sliced potatoes in the butter until you get a crust on one side (5 minutes), flip and fry on the other side to get crust on the other.
• Place the skillet into the oven and roast the potatoes, stirring often, for 20 minutes.
• Remove the skillet from the oven and sprinkle the chopped parsley, salt, and pepper over the browned potatoes.

CHATEAU POTATOES

Steps:

• Mash potatoes and mix in cottage cheese, sour cream, onion powder, salt, and pepper until smooth.
• Spoon into a 2 1/2-quart casserole that has been sprayed with Pam or greased with butter.
• Top with melted butter and slivered almonds.
• Bake at 350° for 30 minutes.
• This can be made in advance and heated later.

CHATEAU POTATOES

Steps:

• Peel potatoes with turning knife. Cut into 8 sided shapes. In rimmed baking sheet, heat butter, oil and rosemary in a preheated 425-degree oven until butter starts to sizzle. Dry potatoes and place in pan and stir to coat with butter mixture. Bake at 425 degrees stirring occasionally for 35 to 40 minutes until golden brown. Season to taste and serve.

CHATEAUBRIAND WITH BEARNAISE SAUCE AND CHATEAU POTATOES

Steps:

• Preheat the oven to 400 degrees F. Season the beef with salt and pepper. In a large skillet, over high heat, melt the butter. Add the beef and sear for a couple of minutes on each side. Place in the oven and roast for 20 to 25 minutes for medium rare. Remove from the oven and rest for 5 minutes before slicing. Serve with potatoes and chateaubriand sauce
• For the potatoes: In a saute pan, over medium heat, melt 8 tablespoons of butter. Add the potatoes and season with salt and pepper. Saute the potatoes for 3 to 4 minutes. Place the potatoes in the oven and roast the potatoes until golden brown and tender, about 20 minutes, shaking the pan every 5 minutes. Remove from the oven and add the parsley. For the Sauce: In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Combine the reduced liquid and egg yolks in a stainless bowl, over simmering water. Whisk until frothy. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside.