French Country Potatoes Recipes

PARMENTIER POTATOES

Steps:

• Preheat the oven to 200°C / fan 180°C / 400°F / gas mark 6.
• Place the oil in a large roasting tin and place in the oven.
• Parboil the potatoes in a large pot of salted water over a high heat for 5 minutes. Do not overcook!
• They should still have a slight crunch to them.
• Drain them in a colander and let them completely dry.
• Remove the roasting tin from the oven and carefully place the potato cubes in a single layer.
• Turn them around a bit for all surfaces to get covered in oil.
• Roast in the oven for 20 minutes, then stir in the garlic and fresh herbs.
• Return to the oven for another 15 minutes or until the potatoes are golden and crispy.
• Season to taste and serve immediately. Parmentier Potatoes work as a side dish for most western meals. Enjoy!

FRENCH COUNTRY POTATOES RECIPE - (4.5/5)

Steps:

• Pre-heat oven 450F Cook mushrooms and onions in a skillet until translucent. Put onions, mushrooms and potatoes in a casserole dish, pour chicken broth over and sprinkle with cheese. Bake covered 30 - 35 minutes until fork tender. Serve immediately.

FRENCH COUNTRY POTATO SALAD

Steps:

• In a pot with a steamer insert, steam the potatoes until tender, about 15 minutes. (The potatoes can also be cooked in boiling salted water for the same amount of time.) Remove from the heat and let cool to room temperature.
• In a pot of boiling water, blanch the leeks for 30 seconds, or until tender. Rinse in cold water and drain. Set aside.
• Cut the roasted peppers in 1/2 crosswise and then cut them into 1/2-inch slices.
• Cut each potato into 8 pieces. In a medium bowl, mix the potatoes, leeks, peppers, thyme, and tarragon. In a separate bowl, stir together the Champagne vinaigrette with the mustard. Drizzle the vinaigrette on the potato salad and toss gently until the vinaigrette coats the salad evenly. Season with the salt and pepper and toss again.
• In a small bowl, whisk the vinegar and salt together until the salt dissolves. Slowly whisk in the oil until the dressing is well blended. Season with pepper, to taste.

FRENCH POTATO SALAD

Steps:

• Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
• Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

COUNTRY STYLE FRIED POTATOES

Steps:

• In a large cast iron skillet, heat shortening over medium-high heat. Add potatoes and cook, stirring occasionally, until potatoes are golden brown. Season with salt, pepper, garlic powder and paprika. Serve hot.