French Baked Potatoes Recipes
ROASTED FRENCH-STYLE POTATOES
Something a little different from the usual oven fries. I first had these at a tiny restaurant in Montreal and really wanted to replicate their recipe; it's not exactly the same but fairly close. I hope that you enjoy them as much as I do.
Provided by Bren
Categories Side Dish Potato Side Dish Recipes
Time 55m
Yield 2
Number Of Ingredients 8
Steps:
- Peel and cut the potatoes into 1/2-inch strips.
- Fill a medium bowl with cold water and soak cut potatoes for 15 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with foil and spray with cooking oil.
- Remove the potatoes from the water and dry well.
- Combine white wine, oil, thyme, garlic, salt, and pepper in a bowl and mix well. Add potatoes and toss to coat. Spread out potatoes on the prepared baking sheet in a single layer without touching.
- Roast in the preheated oven for 15 minutes. Turn and continue roasting, turning occasionally, until potatoes are golden brown, an additional 15 to 20 minutes.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 38.4 g, Fat 13.7 g, Fiber 5 g, Protein 4.5 g, SaturatedFat 2 g, Sodium 595.3 mg, Sugar 1.8 g
FRENCH ROASTED POTATOES
Make and share this French Roasted Potatoes recipe from Food.com.
Provided by AZPARZYCH
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Place potatoes and garlic in a lightly greased roasting pan; cover tightly with foil.
- Bake for 45-60 minutes or until potatoes are just fork-tender.
- In a medium bowl, blend mustard, butter and parsley; toss with hot potatoes.
- Bake uncovered for 15 more minutes.
- Serve immediately.
GRATIN DAUPHINOIS - CLASSIC FRENCH POTATOES BAKED IN CREAM
Very simple with no cheese topping or onions, just potatoes, butter, and cream, with a bit of garlic. Optional - If you add cheese to this dish, it will become a Gratin Savoyard. The recipe originated in the Dauphine, a region of mountains, forests, and pasturelands that lies between the Savoy with its alpine lakes and snowy peaks, and Provence, home to sunshine and lavender. Serve with meat or poultry. Note: Make sure your baking dish is large enough to allow the cream to completely cover the potatoes. Adapted from Williams-Sonoma.
Provided by BecR2400
Categories Potato
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375F (190C).
- Rub a large 3-qt. (3-l) baking dish about 3 1/2 inches deep with a split garlic clove and butter generously.
- Chop the garlic.
- Using a mandolin or a sharp knife, slice the potatoes as thinly as possible, about 1/8 inch (3 mm) thick. Blot the slices dry with paper towels.
- Spread a layer of potatoes in the prepared dish, slightly overlapping them if desired, and sprinkle with salt & pepper; cover evenly with a small amount of cream, and sprinkle with a little chopped garlic (sprinkle layers and top with grated gruyere cheese, if using).
- Repeat the layering until all the potatoes and garlic are used and the potatoes are completely submerged by the cream.
- Dot with small bits of butter.
- Bake in the hot preheated oven for a good hour, then increase the temperature to 400F (200C) for the last 15-20 minutes until the potatoes have absorbed all of the cream and the top has turned a nice golden brown in color.
- Serve in the cooking dish straight from the oven, sprinkling each portion with some of the chives and parsley.
- Menu idea: Serve with steak, peaches in red wine and a beaujolais wine to drink!
Nutrition Facts : Calories 446.3, Fat 26.3, SaturatedFat 16.4, Cholesterol 88.3, Sodium 38, Carbohydrate 48.4, Fiber 6, Sugar 2.2, Protein 6.6
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