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.
STEWED POTATOES WITH DILL (POMMES DE TERRE A L'ETOUFFEE)
Steps:
- Rinse and drain the potatoes well. Do not peel. Cut them in quarter-inch-thick slices. There should be about four cups.
- Heat the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the potato slices, bay leaf, salt, pepper and broth.
- Bring to a simmer. Cover tightly and cook slowly about five minutes.
- Uncover and cook until the liquid is evaporated. Serve sprinkled with the chopped dill.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 3 grams, Carbohydrate 62 grams, Fat 7 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 1015 milligrams, Sugar 5 grams, TransFat 0 grams
PURéE DE POMMES DE TERRE à LA TRUFFE
Steps:
- Combine the potatoes and coarse salt in a large saucepan, and add enough cold water to cover by 1 inch. Bring to a boil over medium-high heat and cook, uncovered, until the potatoes are tender all the way through when tested with a knife. Drain and let stand until just cool enough to handle. Peel the potatoes and pass them through a mill; this will yield about 2 cups of potatoes.
- In a medium saucepan over low heat, warm the milk and 2 tablespoons of the butter until the butter has melted. Raise the heat to medium-low and stir in the potatoes, 1/4 cup of the truffle juice and 3 tablespoons of the remaining butter. Stir with a whisk until smooth.
- Add the remaining 1/4 cup truffle juice, the remaining 3 tablespoons butter and the chopped truffles. Season to taste with salt and pepper, and keep stirring until smooth. To keep warm for up to 30 minutes, dot with a little butter to keep a skin from forming, place a piece of plastic wrap directly on the surface, and keep the pan in a larger pan of slowly simmering water until ready to serve.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 5 grams, Carbohydrate 61 grams, Fat 16 grams, Fiber 46 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 401 milligrams, Sugar 1 gram, TransFat 1 gram
POMMES DE TERRE A L'ETOUFFEE (PAN FRIED POTATOES)
Make and share this Pommes De Terre a L'etouffee (Pan Fried Potatoes) recipe from Food.com.
Provided by lindseylcw
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- peel and wash potatoes and cut into very thin slices.
- chop peeled onions and garlic finely.
- heat oil in heavy iron casserole and add the potato slices in layers with onion and garlic and seasoning in between.
- cover the pan and cook over medium to brisk heat.
- at first sign of steam take a large flat spoon or fllodslice and turn the potatoes over, in sections, to cook on the other side.
- Do this twice BUT ONLY TWICE more.
- after 25-30 mins of cooking time serve at once.
- Note; if potatoes tend to stick to pan lower heat, DO NOT ADD ANY LIQUID.
Nutrition Facts : Calories 467, Fat 22.1, SaturatedFat 1.7, Sodium 21.8, Carbohydrate 62.3, Fiber 8, Sugar 4.2, Protein 7.3
PUREE DE POMMES DE TERRE
Steps:
- Peel the potatoes and cut them into 2-inch cubes.
- Place the potatoes and onions in a saucepan and cover with cold water. Add salt. Bring to a boil and simmer 20 minutes or until potatoes are tender. Do not overcook them.
- Meanwhile, heat the milk until hot.
- Drain the potatoes and onions and put them through a food mill or potato ricer. Return them to the saucepan. Using a wooden spatula, add the butter and blend well. Mix in milk. Keep warm until ready to serve.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 494 milligrams, Sugar 4 grams, TransFat 0 grams
POMMES DE TERRE SAUTE BONNE FEMME (POTATOES WITH MUSHROOMS)
Provided by Pierre Franey
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 9 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 744 milligrams, Sugar 4 grams, TransFat 0 grams
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