Pommes Frites With Parsley Butter Recipes

MASHED WHITE AND SWEET POTATOES WITH PARSLEY BUTTER

Steps:

• Place the potatoes in a large stockpot and cover with water. Generously season the water with salt. Add the bay leaves and place over high heat. Cover, bring to a boil, lower the heat and simmer until the potatoes are tender enough to smash with a fork, 25 to 35 minutes. Drain the potatoes and discard the bay leaves. Return the potatoes to the pot and add the heavy cream, sour cream and 4 tablespoons of the butter. Smash with a potato masher until smooth. Add the thyme, nutmeg and 1/2 teaspoon each salt and pepper. Stir to combine.
• Place the sweet potato puree in a pot over medium-high heat. Cover and heat until warmed through, about 4 minutes.
• When ready to serve, mound a third of the white potatoes in the center of a serving bowl. Next, mound a third of the sweet potatoes on top of the white potatoes. Repeat this process, alternating between the vegetables, to make white and orange circles. Swirl together to create a marbled effect showing both colors.
• In a small pot, melt the remaining 3 tablespoons butter. Combine the butter and parsley. Pour over the potatoes and serve immediately.

BEEF TENDERLOIN TOURNEDOS WITH HERBY MATCHSTICK FRITES

Steps:

• For the tournedos: Heat 1 tablespoon olive oil in a medium pan over medium-high heat. Sprinkle the beef medallions on both sides with salt and black pepper. When the pan is hot, add the medallions and sear on both sides, cooking until the desired temperature is reached. Remove from the pan and let rest.
• Reduce the heat under the pan to medium. Add the mushrooms, cut side down, and the green peppercorns and shallots. Cook, stirring occasionally, until mushrooms begin to brown and the shallots become translucent, about 5 minutes. Remove the pan from the heat and add the cognac. Replace the pan to the burner, and carefully tip to flambé. (If you don't wish to flambé, just bring the sauce to a boil and reduce to a simmer.) Once the flame has burned out, add the demi-glace, mustard and lemon juice. Cook, stirring, for a few minutes. Stir in the cream and reduce until the sauce is thick and rich in color, 3 to 5 minutes.
• Add the beef medallions to the sauce, spooning sauce over so they are submerged. Remove the pan from the heat; stir in the butter and add some parsley. Keep warm.
• For the matchstick frites: Heat 3 inches of vegetable oil in a Dutch oven to 365 degrees F.
• Add the rosemary, sage, thyme and garlic and fry until the herbs are crispy. Remove to a paper towel-lined plate to drain.
• Using a mandoline, cut the potatoes into matchsticks and place in a large bowl of ice water to remove any starch. Let soak for a few minutes, then rinse under cold water until the water runs clear. Drain the matchsticks and pat dry with a kitchen towel to remove as much water as possible.
• Fry the matchsticks in small batches until crispy and golden, 2 to 3 minutes. Drain on a paper towel-lined baking sheet and sprinkle immediately with salt to taste.
• Transfer the frites to a large bowl and toss with the crispy herbs and more salt to taste.
• Serve the tournedos with the frites.

POMMES ALIGOT

Steps:

• Place the potatoes in a large pot, cover with room temperature water and season liberally with salt. Bring to a boil over high heat. Reduce to a simmer and cook until fork tender. Drain the potatoes, saving 1/2 cup of the cooking water for thinning out if needed.
• Pass the potatoes through a food mill into a large bowl. Add the butter and heavy cream, and fold together with a spatula until combined. Fold in the shredded cheese. If the potatoes get too thick, thin them out with a little of the cooking water. Add salt and pepper to taste. Serve garnished with chives and a drizzle of olive oil.
• For the onion confit: Heat a large enameled cast-iron pot over medium heat. Add the butter; when it begins to foam, add the red onions, marjoram, thyme, bay leaves and sugar, and sprinkle liberally with salt. When the onions begin to caramelize, add the red wine and balsamic vinegar and reduce to dry. Reduce the heat to medium-low and add 1 cup of the beef stock; cook until reduced to a glaze. Repeat until all the beef stock has been used. Turn off the heat and adjust the seasoning with salt and pepper.
• For the rib-eye: Heat a 12-inch cast-iron skillet over high heat; add the oil. Pat the steak dry with paper towels, and sprinkle liberally with salt and pepper. When the oil is just below smoking, place the steak into the pan. Once a nice sear has developed, flip the steak and add the butter, thyme and garlic. If the garlic or steak begins to burn, reduce the heat. Cook, basting the steak with the bubbling butter, until an internal temperature of 125 degrees F has been reached for medium-rare. Remove the steak to a cutting board and let rest for 7 to 10 minutes before slicing. Serve with the French onion confit.

POMMES FRITES WITH PARSLEY BUTTER

Steps:

• 1. Pour the oil into a deep fryer or heavy saucepan to reach halfway up the sides and heat to 325 degrees F, use a deep-fry thermometer to determine this. 2. While the oil is heating, peel the skin off the potatoes and cut them into uniform 1/4-inch sticks; feel free to use a knife, mandoline, or French fry cutter. 3. Dry the potato sticks thoroughly to keep the hot oil from splattering. 4. Fry the potatoes in batches so the pot isn't crowded and the oil temperature does not plummet. 5. Cook the French fries for 3 minutes, until soft but not browned. Remove the fries with a long-handled metal strainer and drain on brown paper bags. 6. Increase the oil temperature to 375 degrees F. Return the par-fried potatoes to the oil and cook a second time for 2 minutes, or until golden and crispy. 7. Drain on fresh brown paper bags then place in a serving bowl. Salt the fries while they're still hot and pour the parsley butter on top; toss gently to combine. 8. Wrap the pommes frites in parchment paper cones and stick them in the bottom of mini martini shakers for serving individually. 9. To make the parsley butter: combine the butter, parsley, and garlic in a saucepan over medium heat. Swirl the pan around until the butter is completely melted.