Pommes De Terre Saute Bonne Femme Potatoes With Mushrooms Recipes

POMMES DE TERRE SAUTEES TATA BOUCHER (SAUTEED POTATOES)

Steps:

• Peel the potatoes and cut them into small dice, about 3/4 inch and certainly no larger than 1 inch. Rinse the diced potatoes in hot water, drain well, and dry them thoroughly with a clean cloth or paper towels--this seems to prevent the potatoes from sticking together during cooking.
• In a very large, heavy-bottomed skillet, heat the oil and butter. Add the potatoes--the pan should be large enough to take them very comfortably more or less in a single layer, otherwise use 2 pans.
• Season liberally with salt and pepper. Over a low heat saute the potatoes until crisp and golden; this may take up to 1 hour. Turn the heat down if the potatoes are browning too much. Stir frequently with a wooden spatula and give the pan an occasional good shake. Snip the parsley into a bowl and add the potatoes. They won't need draining, but if they look even remotely greasy, drain them on paper towels. Check the seasoning, and sprinkle the potatoes with extra snipped parsley. Serve hot.

POMMES DE TERRE SAUTE BONNE FEMME (POTATOES WITH MUSHROOMS)

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.

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 LORETTE

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.

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.