CH23 Potatoes

BAKED

1. Anna

2. Boulangere

3. Dauphin

4. Dauphinoise

5. Delmonico

6. Jacket

7. Mireilli

8. Savoury

9. Savoyade

10. Voisin

BOILED

11. Plain

12. New

BRAISED

13. Berrichonne

14. Fondant

DUCHESS/VARIATIONS

15. Duchess

16. Almond

17. Berny

18. Croquette

19. Dauphine

20. Elizabeth

21. Lorette

22. Marquise

FRIED (DEEP)

23. Allumette

24. Bataille

25. Chipped

26. Game chips

27. Gaufrette

28. Mignonnette

29. Pont Neuf

30. Straw

FRIED (SHALLOW)

31. Byron

32. Colbert

33. Macaire

34. Noisette

35. Parisienne

36. Parmentier

37. Potato cakes

38. Rissoles

MASHED

39. Cream

ROAST

40. Roast

41. Chateau

42. Cocotte

43. Olivette

SAUTE

44. Saute

45. Alsacienne

46. Columbine

47. Lyonnaise 

The Art of Potatoes

BAKED

1. ANNA POTATOES

10 PORTIONS

Ingredients

Potatoes (prepared)

Parsley (chopped)

Oil                                                                        100 ml

Salt

Pepper

Method

1. Trim the potatoes into cylinders 30 mm in diameter.

2. Cut them into thin slices, season but do not re-wash.

3. Heat the oil in Anna moulds and arrange the slices neatly in the bottom over-lapping one another.

4. Arrange over-lapping layers around the sides of the mould.

5. Fill the moulds with the remainder of the potatoes.

6. Brush with oil and cook in an over at 180oC for 45 minutes. Press down with a slice occasionally whilst cooking.

7. Remove from the oven, allow to stand for 10 minutes, turn out onto a serving dish and cut into portions.

8. Serve decorated with parsley.

Note: Charlotte moulds may be used in place of Anna moulds.

2. BOULANGERE POTATOES

10 PORTIONS

Ingredients

Potatoes (prepared)                                               2 kg

Margarine                                                               50 g

White stock                                                           500 ml

Onions                                                                    200 g

Parsley (chopped)

Salt

Pepper

Method

1. Cut the potatoes into slices 3 mm thick, do not re-wash.

2. Peel and shred the onions then fry without colouring.

3. Mix the potatoes and onions together, season them with salt and pepper and place them into a baking dish.

4. Arrange a neat layer of the sliced potatoes on the top and pour in stock to half the depth of the contents.

5. Brush the surface with the melted margarine, bring to the boil on the stove top then complete the cooking process in an over at 180oC occasionally pressing down on the surface of the potatoes with a slice.

6. Remove from the oven and serve decorated with chopped parsley.

3. DAUPHIN POTATOES

10 PORTIONS

Ingredients

Potatoes (prepared)                                               2 kg

Parsley (chopped)

Oil                                                                         100 ml

Salt

Pepper

Method

1. Cut the potatoes into julienne add season but do not re‑wash.

2. Heat the oil in Anna moulds and arrange the potatoes neatly in the mould.

3. Brush them with oil and cook them in an oven at 180oC for 45 minutes pressing down with a slice occasionally whilst cooking.

4. Remove the dish from the oven, allow to stand for 10 minutes then turn out onto a serving dish and cut into portions.

5. Serve decorated with parsley.

Note: Charlotte moulds may be used in place of Anna moulds.

4. DAUPHINOISE POTATOES

10 PORTIONS

Ingredients

Potatoes (prepared)                                               2 kg

Garlic                                                                     1 clove

Single cream                                                         750 ml

Butter                                                                       50 g

Salt

Pepper

Parsley (chopped)

Method

1. Cut the potatoes into slices 5 mm thick, do not re-wash.

2. Crush and finely chop the garlic.

3. Mix the potatoes and garlic together, season with salt and pepper and place them in a buttered baking dish with the top layer of potatoes neatly over-lapping one another.

4. Brush the surface with melted butter add the cream and bake in an oven at 180oC for 1½ hours.

5. Remove from the oven and serve decorated with parsley.

5. DELMONICO POTATOES

10 PORTIONS

Ingredients

Potatoes (prepared)                                               2 kg

Milk                                                                       500 ml

Breadcrumbs                                                         150 g

Butter                                                                      100 g

Salt

Pepper

Parsley (chopped)

Method

1. Cut the potatoes into 15 mm dice, season but do not re‑wash.

2. Place the potatoes in a baking dish, barely cover with milk and bake in a moderate oven for 40 minutes then sprinkle the surface with breadcrumbs and dot with butter.

3. Colour in a hot oven or under a grill and serve decorated with parsley.

6. BAKED JACKET POTATOES

10 PORTIONS

Ingredients

Potatoes (unprepared)                                           10x200 g

Butter                                                                          60 g

Method

1. Thoroughly wash and scrub the potatoes until perfectly clean. Prick each end of the potato with a larding needle.

2. Place on a bed of salt in a baking tray and bake in an oven at 180oC until cooked.

3. Remove the potatoes from the oven, cut a cross through the skin on the top, squeeze to open and insert butter in the cavities. Serve immediately.

Note: Cooking times will vary according to the size of the potatoes, allow a minimum of one hour.

7. MIREILLE POTATOES

10 PORTIONS

Ingredients

Potatoes (prepared)                                                 1.75 kg

Butter                                                                         125 g

Artichoke bottoms (prepared)                               250 g

Truffles                                                                       25 g

Salt

Pepper

Parsley (chopped)

Method

1. Trim the potatoes into cylinders 30 mm in diameter.

2. Cut them into thin slices, season but do not re‑wash. Slice the artichoke bottoms and the truffles.

3. Heat the oil in Anna moulds and arrange slices of potatoes neatly in the bottoms over-lapping one another.

4. Mix the remainder of the sliced potatoes with the artichoke bottoms and truffles.

5. Fill the moulds with the mixture. Brush the surfaces with oil and cook in an oven at 180oC for 45 minutes, pressing down with a slice occasionally whilst cooking.

6. Remove from the oven, allow to stand for 10 minutes, then turn out onto a serving dish and cut into portions.

7. Serve decorated with parsley.

8. SAVOURY POTATOES

10 PORTIONS

Ingredients

Potatoes (prepared)                                               2 kg

Cheese                                                                     75 g

Onions                                                                   200 g

Margarine                                                              25 g

White stock                                                         500 ml

Oil

Parsley (chopped)

Method

1. Cut the potatoes into slices 3 mm thick do not re‑wash.

2. Shred the onion and fry them in oil without colouring.

3. Grate the cheese.

4. Mix together the potatoes and onions and half the cheese, season with salt and pepper and place in a greased baking dish.

5. Arrange a neat layer of the sliced potatoes on the top and pour in stock to half the depth of the contents.

6. Brush the surface with melted margarine, sprinkle the remainder of the cheese over the surface and cook in an oven at 180oC for an hour.

7. Remove from the oven and serve decorated with parsley.

9. SAVOYARDE POTATOES

10 PORTIONS

Ingredients

Potatoes (prepared)                                           2 kg

Bacon                                                                   150 g

Onions                                                                 100 g

White stock                                                       500 ml

Margarine                                                             25 g

Cheese                                                                  50 g

Salt

Pepper

Parsley (chopped)

Method

1. Cut the potatoes into slices 3 mm thick, do not re‑wash.

2. Cut the bacon into 5 mm dice.

3. Peel and shred the onions, and fry them in oil without colouring.

4. Mix the potatoes, bacon and onions together and season with salt and pepper and place them in a greased baking dish.

5. Arrange a neat layer of the sliced potatoes on the top and pour in the stock to half the depth of the contents.

6. Brush the surface with melted margarine. Bring to the boil on top of the stove. Sprinkle with grated cheese and bake in a moderate oven for 1 hour.

7. Serve decorated with parsley.

10. VOISIN POTATOES

10 PORTIONS

Ingredients

Potatoes (prepared)                                               2 kg

Oil                                                                           50 ml

Parmesan cheese                                                  100 g

Parsley (chopped)

Method

1. Trim the potatoes into cylinders 30 mm in diameter.

2. Cut them into thin slices, season

3. Heat the oil in an Anna mould and arrange the slices neatly in the bottoms over-lapping one another.

4. Arrange an over-lapping layer around the sides of the moulds, and sprinkle a little grated Parmesan cheese between each layer. Continue until the moulds are full.

5. Brush with oil and cook in an over at 180 oC for 45 minutes, pressing down with a slice occasionally whilst cooking.

6. Remove from the oven, allow to stand for 10 minutes, turn out onto a serving dish and cut into portions.

7. Serve decorated with parsley.

Note: Charlotte moulds may be used in lieu of Anna moulds.

BOILED

11. BOILED POTATOES

10 PORTIONS

Ingredients

Potatoes (prepared)                                               2 kg

Salt

Method

1. Cut the potatoes to an even size.

2. Place the potatoes in a saucepan with salt, cover with cold water and a lid, bring to the boil, skim and simmer for 20 minutes until cooked. Strain off the water and allow the potatoes to dry in the pan with the lid on for 2 minutes before transferring to a warm dish for service.

12. NEW POTATOES WITH MINT

10 PORTIONS

Ingredients

New potatoes                                                        2 kg

Butter                                                                     50 g

Fresh mint                                                          1 sprig

Salt

Method

1. Wash the potatoes and put them into a saucepan with cold salted water.

2. Add the spring of mint, cover with a lid, bring to the boil and simmer until cooked. Strain the potatoes and discard the mint.

3. Serve garnished with a few blanched mint leaves.

BRAISED

13. BERRICHONNE POTATOES

10 PORTIONS

Ingredients

Potatoes                                                                2 kg

Onions                                                                  125 g

Bacon                                                                   250 g

Margarine                                                             25 g

White stock                                                           500 ml

Salt

Pepper

Parsley (chopped)

Method

1. Turn the potatoes to barrel shapes.

2. Peel and finely chop the onions and cook them without colouring in a little margarine.

3. Cut the bacon into lardons.

4. Place the potatoes, onions and bacon in a baking dish.

5. Add stock to half the depth of the contents, season and bring to the boil.

6. Place in an oven at 180 oC and cook until tender.

7. Serve decorated with parsley.

14. FONDANT POTATOES

10 PORTIONS

Ingredients

Potatoes (prepared)                                               2 kg

White stock                                                           500 ml

Margarine                                                                75 g

Salt

Pepper

Parsley (chopped)

Method

1. Cut the potatoes into equal sized pieces and trim them to an even shape.

2. Place into greased baking dishes, add stock to half the depth of the potatoes.

3. Season with salt and pepper and brush over with melted margarine.

4. Place in an over at 200oC to cook. Brush over occasionally with melted margarine to impart a gloss.

5. When cooked the potatoes should be brown on top and white underneath and all stock should have evaporated or have been absorbed by the potatoes.

6. Serve decorated with parsley.

DUCHESS/VARIATIONS

15. DUCHESS POTATOES

10 PORTIONS

Ingredients

Potatoes (prepared)                                               2 kg

Margarine                                                               100 g

Eggs                                                                            4

Nutmeg

Method

1. Place the potatoes in a saucepan, cover with cold water, add salt and bring to the boil. Reduce the heat and simmer for 20 minutes until cooked then drain, dry for 2 minutes and pass through a sieve.

2. Add the margarine, season with salt, pepper and nutmeg and return the mixture to the saucepan.

3. Separate the yolks from the whites of the eggs and mix the yolks with the potatoes until the mixture leaves the side of the pan clean.

4. Using a piping bag with a large star tube pipe raised whirls 25 mm diameter and 50 mm high onto greased, floured baking trays.

5. Dab lightly with melted margarine and colour under a grill or in an oven at 230oC.

16. ALMOND POTATOES

10 PORTIONS

Ingredients

Duchess potatoes                                                  500 g

Eggs                                                                            2

Milk                                                                        50 ml

Seasoned flour                                                       50 g

Almonds                                                                  125 g

Parsley                                                                      15 g

Method

1. Divide the duchess potatoes into portions 25 g in weight.

2. Finely chop 100 g of the almonds then coat the potato portions with seasoned flour, egg wash and the chopped almonds. Mould them into medallion shapes and press a whole almond firmly into the top surface of each one.

3. Deep fry, drain thoroughly, and serve decorated with sprigs of fried parsley on a doily covered dish.

17. BERNY POTATOES

10 PORTIONS

Ingredients

Duchess potatoes                                                  2 kg

Eggs                                                                           2

Truffle                                                                    50 g

Flour                                                                       50 g

Milk                                                                       50 ml

Almonds                                                                150 g

Parsley

Method

1. Finely chop the truffle and add it to the duchess potatoes.

2. Mould the mixture into balls approximately 25 g in weight.

3. Finely chop the almonds.

4. Pass the potato balls through seasoned flour, egg wash and the almonds.

5. Mould to an apricot shape and deep fry to a golden colour.

6. Drain thoroughly and serve garnished with sprigs of fried parsley.

18. CROQUETTE POTATOES

10 PORTIONS

Ingredients

Duchess potatoes                                                   2 kg

Milk                                                                         50 ml

Flour                                                                         50 g

White breadcrumbs                                               150 g

Eggs                                                                             2

Parsley

Method

1. Mould the duchess mixture into balls 25 g in weight.

2. Pass them through seasoned flour, egg wash and breadcrumbs.

3. Mould them into cylindrical shapes and deep fry them to a golden colour.

4. Drain thoroughly and serve garnished with sprigs of parsley on a doily covered dish.

19. DAUPHINE POTATOES

10 PORTIONS

Ingredients

Choux paste                                                           150 g

Duchesse potatoes                                                850 g

Method

1. Mix the choux paste and duchess potato together.

2. Mould the mixture into even sized brazil nut shape pieces using 2 dessertspoons dipped in oil. Place the moulded potatoes onto oiled strips of greaseproof paper.

3. Deep fry to a golden colour. The potatoes will float when cooked.

4. Drain and serve garnished with sprigs of fried parsley on a doily covered dish.

20. ELIZABETH POTATOES

10 PORTIONS

Ingredients

Choux paste                                                           150 g

Duchess potato                                                     850 g

Spinach puree                                                       100 g

Parsley

Method

1. Mix choux paste and duchess potato together.

2. Divide the mixture into 25 g pieces. Put 5 g of spinach in the centre of each piece and encase the spinach in the potato. Mould to a brazil nut shape and place onto strips of oiled greased paper.

3. Deep fry to a golden colour. The potatoes will float when cooked.

4. Drain and serve garnished with sprigs of fried parsley on a doily covered dish.

21. LORETTE POTATOES

10 PORTIONS

Ingredients

Choux paste                                                           150 ml

Cheese                                                                       75 g

Duchess potatoes                                                   800 g

Parsley                                                                       15 g

Method

1. Grate the cheese and mix together with the choux paste and duchess potato.

2. Mould the mixture into even sized brazil nut shape pieces using 2 dessertspoons dipped in oil. Place the potatoes on oiled strips of greaseproof paper.

3. Deep fry to a golden colour. The potatoes will float when cooked.

4. Drain thoroughly and serve garnished with springs of fried parsley on a doily covered dish.

22. MARQUISE POTATOES

10 PORTIONS

Ingredients

Duchess potatoes                                                  2 kg

Tomatoes                                                               200 g

Shallots                                                                    25 g

Parsley (chopped)                                                  15 g

Margarine                                                               50 g

Method

1. Concasse the tomatoes.

2. Peel and finely chop the shallots and fry in oil until tender. Add the tomatoes concasse and seasoning and cook until most of the liquid has evaporated.

2. Using a piping bag containing a large star tube pipe raised whirls 25 mm diameter and 50 mm high. Leave a small cavity in the top of each.

4. Brush over with melted margarine and colour under a grill or in an oven at 230oC.

5. Fill the cavity with the tomato and shallot mixture.

6. Decorate for service with a little chopped parsley.

DEEP FRIED

23. ALUMETTE POTATOES

10 PORTIONS

Ingredients

Potatoes (prepared)                                               2 kg

Salt

Method

1. Cut the potatoes into small fingers 5 mm square by 50 mm long then wash, drain and dry them thoroughly.

2. Place them into a frying basket and blanch without colouring in very hot oil until tender.

3. Drain thoroughly and when required for service plunge again into hot oil to quickly colour to a golden brown.

4. Drain thoroughly before serving.

24. BATAILLE POTATOES

10 PORTIONS

Ingredients

Potatoes (prepared)                                               2 kg

Salt

Method

1. Cut the potatoes into 25 mm dice then wash, drain and dry them thoroughly.

2. Place into a frying basket and blanch them without colouring in deep hot oil until tender.

3. Drain thoroughly and when required for service plunge again into hot oil to quickly colour to a golden brown.

4. Drain thoroughly before serving.

25. CHIPPED POTATOES

10 PORTIONS

Ingredients

Potatoes (prepared)                                               2 kg

Method

1. Cut the potatoes into fingers 15 mm square and 65 mm long then wash, drain and dry them thoroughly.

2. Place into a frying basket and blanch without colouring in deep hot oil until just tender, remove from the oil and drain thoroughly.

3. When required for service plunge again into the hot oil to quickly colour to a golden brown.

4. Drain thoroughly before serving.

26. GAME CHIPS

10 PORTIONS

Ingredients

Potatoes (prepared) 1 kg

Method

1. Select small or medium potatoes and slice them very thinly with a vegetable slicer.

2. Wash them in cold running water then drain and thoroughly dry them on a clean cloth.

3. Deep fry only a small quantity at a time in hot oil to a golden colour, then remove them from the oil and drain thoroughly for service.

26. GAME CHIPS

10 PORTIONS

Ingredients

Potatoes (prepared)                                               1 kg

Method

1. Select small or medium potatoes and slice them very thinly with a vegetable slicer.

2. Wash them in cold running water then drain and thoroughly dry them on a clean cloth.

3. Deep fry only a small quantity at a time in hot oil to a golden colour, then remove them from the oil and drain thoroughly for service.

27. GAUFRETTE POTATOES

10 PORTIONS

Ingredients

Potatoes (prepared)                                               1 kg

Method

1. Select small or medium potatoes and slice them on a vegetable slicer using a fluted blade to give a trellis effect.

2. Wash them thoroughly in cold running water drain and dry on a clean cloth.

3. Deep fry only a small quantity at a time in hot oil to a golden colour then remove them from the oil and drain thoroughly for service.

28. MIGNONNETTE POTATOES

10 PORTIONS

Ingredients

Potatoes (prepared)                                               2 kg

Garlic butter                                                          100 g

Salt

Method

1. Cut the potatoes into fingers 5 mm square and 50 mm long then wash, drain and dry them thoroughly.

2. Wash thoroughly, drain well and dry.

3. Place them into a frying basket, blanch them in deep hot oil without colouring until tender then drain thoroughly.

4. When required for service plunge again into hot oil and quickly colour to a golden brown and drain.

5. Melt the garlic butter in a frying pan, add the potatoes and toss them until they are coated in the garlic butter. Serve immediately.

29. PONT NEUF POTATOES

10 PORTIONS

Ingredients

Potatoes (prepared)                                               2 kg

Method

1. Cut the potatoes into batons 50 mm x 20 mm x 20 mm then wash, drain and dry them thoroughly.

2. Place them into a frying basket, blanch them in deep hot oil without colouring until just tender then drain thoroughly.

3. When required for service plunge again into hot oil and quickly colour to a golden brown quickly.

4. Drain thoroughly before serving.

30. STRAW POTATOES

10 PORTIONS

Ingredients

Potatoes (prepared)                                               1 kg

Method

1. Cut the prepared potatoes into fine julienne then wash, drain and dry them thoroughly.

2. Fry them in deep hot oil to a golden brown then drain them thoroughly for service.

SHALLOW FRIED

31. BYRON POTATOES

10 PORTIONS

Ingredients

Potatoes                                                                2 kg

Cheese                                                                  50 g

Margarine                                                             150 g

Tinned milk                                                          125 ml

Oil 100 ml

Flour for dusting

Salt

Pepper

Nutmeg

Method

1. Scrub the potatoes and bake them in an oven at 180°C then cut them in half lengthways and scoop out all the potato from the skin into a mixing bowl.

2. Season with salt, pepper and nutmeg and mix in the margarine then divide the mixture into 50 g pieces.

3. Moult these into medallion shapes, using dusting flour and then shallow fry them on both sides to a golden colour.

4. Place them in a baking dish, brush over the top with a little tinned milk and sprinkle with grated cheese.

5. Glaze under a hot grill for service.

32. COLBERT POTATOES

10 PORTIONS

Ingredients

Potatoes (prepared)                                               2 kg

Butter                                                                        25 g

Meat glaze                                                              25 ml

Oil                                                                           125 ml

Parsley (chopped)

Method

1. Cut the potatoes into 15 mm cubes then wash, drain and dry them thoroughly.

2. Shallow fry them in a little hot oil, then replace them in an over at 200°C to cook to a golden colour.

3. Remove from the oven and toss them in a little meat glaze and butter mixed together in a frying pan.

4. Decorate with chopped parsley for service.

33. MACAIRE POTATOES

10 PORTIONS

Ingredients

Potatoes                                                                2 x 250 kg

Margarine                                                              50 g

Oil                                                                         100 ml

Flour for dusting

Salt

Pepper

Parsley (chopped)                                                  10 g

Method

1. Scrub the potatoes and bake them in an oven at 180oC then cut them in half lengthways and scoop out all the flesh from the skins into a mixing bowl. Season with salt and pepper and mix in the chopped parsley and margarine then divide the mixture into 50 g pieces.

2. Mould these into medallion shapes using dusting flour and then shallow fry them on both sides to a golden colour.

3. Drain and serve on a doily covered dish.

34. NOISETTE POTATOES

10 PORTIONS

Ingredients

Potatoes (prepared)                                               2.5 kg

Parsley (chopped)

Salt

Method

1. Cut the potatoes with a round scoop cutter then wash, drain and dry them thoroughly.

2. Shallow fry them in a little oil, season with salt and place them in an oven at 200oC to cook to a golden colour.

3. Decorate with chopped parsley for service.

35. PARISIENNE POTATOES

10 PORTIONS

Ingredients

Potatoes (prepared)                                               2.5 kg

Butter                                                                       25 g

Meat glaze                                                             265 ml

Oil                                                                            125 ml

Parsley (chopped)

Salt

Method

1. Cut the potatoes with a round scoop cutter then wash, drain and dry well.

2. Shallow fry them in a little oil, then place them in an oven at 200 oC to cook to a golden colour.

3. Remove them from the oven and toss them in a little meat glaze and butter heated together in a frying pan.

4. Decorate with chopped parsley for service.

36. PARMENTIER POTATOES

10 PORTIONS

Ingredients

Potatoes (prepared)                                               2 kg

Parsley (chopped)

Oil                                                                           125 ml

Butter                                                                       25 g

Salt

Method

1. Cut the potatoes into 15 mm cubes, then wash, drain and dry them thoroughly.

2. Shallow fry them in a little oil then place them in an oven at 220 oC to cook to a golden colour.

3. Remove them from the oven and toss them in a little butter.

4. Decorate with chopped parsley for service.


37. POTATO CAKES

10 PORTIONS

Ingredients

Potatoes (prepared)                                 2 kg

Oil                                                             100 ml

Margarine                                                  50 g

Salt

Pepper

Flour for dusting

Method

1. Wash the potatoes, put them in a saucepan with salt, cover with cold water and a lid, bring to the boil and simmer for 20 minutes until cooked.

2. Drain off and pass them through a sieve then mix in the margarine and seasoning.

3. Divide the mixture into 100 g pieces and using dusting flour, mould these into large medallion shapes.

4. Shallow fry the potato cakes to a golden brown colour on both sides using a minimum of oil.

38. RISSOLEE POTATOES

10 PORTIONS

Ingredients

Boiled potatoes                               2 kg

Oil                                                    100 ml

Parsley (chopped)

Salt

Pepper

Method

1. Take left over plain boiled potatoes and fry them whole in shallow oil until golden colour.

2. Drain thoroughly and serve decorated with parsley.

MASHED

39. MASHED POTATOES

10 PORTIONS

Ingredients

Potatoes (prepared)                                               2 kg

Margarine                                                               100 g

Milk                                                                        250 ml

Salt

Pepper

Nutmeg

Method

1. Wash the potatoes, put them in a saucepan with salt, cover with cold water and a lid. Bring to the boil and simmer for 20 minutes until cooked.

2. Drain the potatoes, pass them through a sieve then mix in the margarine, nutmeg and seasoning.

3. Bring the milk to the boil, mix thoroughly into the potatoes and serve. 

40. ROAST POTATOES

10 PORTIONS

Ingredients

Potatoes (prepared)                             2 kg

Oil                                                         150 ml 

Parsley (chopped)

Method

1. Cut the potatoes to an even size. 2. Heat the oil in a baking dish, put in the potatoes and colour them lightly on top of the stove.

3. Place the potatoes in an oven at 220°C until cooked to a golden colour basting and turning them occasionally.

4. Drain them thoroughly and serve decorated with chopped parsley.

41. CHATEAU POTATOES

10 PORTIONS

Ingredients

Potatoes (prepared)                          2 kg

Oil                                                       125 ml

Parsley (chopped)

Butter                                                   50g

Salt & Pepper

Method

1. Cut the potatoes into 50mm sections and turn them to a barrel shape.

2. Heat the oil in a roasting dish, put in the potatoes and colour them lightly on top of the stove. Add seasoning.

3. Glaze with a little melted and serve decorated with chopped parsley.

42. COCOTTE POTATOES

10 PORTIONS

Ingredients

Potatoes (prepared)                      2 kg

Oil                                                  125 ml

Parsley (chopped)

Butter                                               50g

Salt

Method

1. Cut the potatoes into 20mm sections and turn them to a barrel shape, 15mm diameter.

2. Shallow fry them in oil to lightly colour, season with a little salt and then place them in an oven at 200°C and cook to a golden colour. Glaze with a little melted butter and serve decorated with chopped parsley.

43. OLIVETTE POTATOES

10 PORTIONS

Ingredients

Potatoes (prepared)                            2 5 kg

Oil                                                          125 ml

Parsley (chopped)

Butter                                                      50g

Method

1. Cut the potatoes with an oval shaped cutter then wash, drain and dry them thoroughly. 2. Shallow fry them in oil to lightly colour, season with a little salt and then place them in an oven at 200°C and cook to a golden colour. 3. Glaze with a little melted and serve decorated with chopped parsley.

44. SAUTE POTATOES

10 PORTIONS

Ingredients

Potatoes (prepared)                         2 kg

Parsley (chopped)

Oil                                                     125 ml

Parsley (chopped)

Salt

Method

1. Choose small potatoes of approximately even size.

2. Scrub the potatoes and boil or steam them in their jackets until tender then allow them to go cold.

3. Peel the potatoes and then cut them into 7mm thick slices. Shallow fry them in oil, season with a little salt and serve decorated with chopped parsley.

45. ALSACIENNE POTATOES

10 PORTIONS

Ingredients

Boiled new potatoes                     2 kg

Butter                                               50g

Bacon                                                50g

Onions                                              50g

Salt & Pepper

Parsley (chopped)

Method

1. Peel and finely chop the onions and dice the bacon.

2. Melt the butter in a sauté pan and cook the onion and bacon until lightly coloured.

3. Toss the boiled new potatoes with the onion and bacon ensuring the potatoes are thoroughly heated through and serve decorated with chopped parsley.

46. COLUMBINE POTATOES

10 PORTIONS

Ingredients

Potatoes (prepared)                        2 5kg

Oil                                                      125 ml

Pimentos                                             25g

Salt & Pepper

Method 

1. Cut the potatoes into 7mm thick slices. 

2. Saute in a little oil until just tender and golden colour.

3. Cut the pimentos into julienne and add them with a little seasoning to the potatoes; continue to cook for one minute and then serve.

47. LYONNAISE POTATOES

10 PORTIONS

Ingredients

10 PORTIONS

Potatoes                                             2 kg

Saute Onions                                    250g

Oil

Parsley (chopped)

Method

1. Saute the potatoes and onions together in a large frying pan until they are thoroughly heated through. Ensure that the pan is only half filled to prevent the potatoes breaking up.

2. Serve decorated with chopped parsley.