Cooking hints
  • Whenever possible, cook potatoes in their skins to preserve the minerals and vitamin C which, lie under the skin,peel after boiling, if necessary.
  • Steaming is the best way of cooking potatoes to retain their shape and texture.
  • The more water you use to boil potatoes, the more goodness and flavour is lost. Use as little water as possible, and avoid fast boiling, which causes the outer cells of the potatoes to break and makes them go mushy.
  • When recipes call for peeled potatoes, rather than throwing the skins away I like to peel them thickly and use the skins to make oven chips. Put peelings in a bowl with a teaspoon of oil - more if there are a lot of skins - season well, and stir around until the skins are lightly coated with oil Bake in greased dish in a moderate oven until they' are golden brown, puffed up and crisp.
  • Peeled potatoes will blacken when exposed to the air. Cook them immediately if possible; if they have to be kept, cover with cold water
  • Blackening after cooking is caused by acid and iron in the potato, or by the water in certain areas. A little lemon juice or vinegar added to the cooking water helps prevent this.
CLASSICAL POTATO DISHES

Shaped potato dishes

Boiled varieties
The variations from boiled potatoes are:
  • Parsley
  • Chives
  • Garlic
  • In fact most varieties of herbs or spices may be added, or even the like of chopped olives, sundried tomatoes etc
Duchesse potato mix
This is a basic (dried) potato puree mix that has had egg yolk added to it. Duchesse mix is used to make the following potato/pommes dishes:
  • Pommes duchesse
  • Pommes marquise
  • Pommes brioche
  • Pommes croquette
  • Pommes amandines
  • Pommes berny
  • Pommes a la creme
  • Pommes mousseline
  • Pommes au gratin
  • Pommes dauphine
  • Pommes Biarritz
  • Pommes Lorette
Duchess mix variations
1. Duchesse potatoes (Pommes Duchesse)
  • Pipe the prepared Duchesse mixture through a half inch star tube into a spiral shape.
  • Place in oven or under the salamander to set the potato (don't over colour).
  • Brush with eggwash
  • Finish through the oven until heated through and goot.
2. Marquise potatoes (Pommes Marquise)
  • Pipe the prepared Duchesse mixture through a half inch star tube into a nest shape.
  • Fill with a tomato concasse mixture
  • Place in oven or under the salamander to set the potato (don't over colour).
  • Finish through the oven until hot.
3. Brioche potatoes (Pommes brioche)
  • Duchesse mixture shaped into brioche or cottage loaves egg washed and lightly browned
4. Croquette Potatoes (Pommes croquette)

  • Shape pieces of Duchesse mixture into cylinders 5 x 2 cm.
  • Pass through flour, eggwash and breadcrumbs.
  • Deep fry at 180° C - until golden brown. Serve on dish paper, well drained.
5. Almond potatoes (Pommes amandines)
  • As for croquette potatoes but replacing the breadcrumbs with nibbed almonds
6. Berny Potatoes (Pommes Berny)
  • As for Almond potatoes but adding chopped truffle to the basic mixture. Coat, cook and serve as for almond potatoes.
7. St. Florentine Potatoes (Pommes St Florentine)
  • Add chopped ham to Duchesse mixture.
  • Shape in oblong pieces (2 oz) Flour, eggwash and pass through broken vermicelli mixed with breadcrumbs.
  • Fry and serve as for Almond potatoes.
8. Galette Potatoes (Pommes Galettes)
  • Using a little flour, shape the Duchesse mixture into potato cakes approximately 2" diameter.
  • Shallow fry in hot butter and oil until golden brown on one side. Turn over carefully and fry other side.
9. Dauphine potatoes (Pommes dauphine)
  • 500 kg of duchesse mixture combined with 125 ml of choux paste
  • Mould into cylinders 5 x 2 cm and deep fry
10. Lorette potatoes (Pommes Lorette)
  • As for dauphine potatoes but shaped into short cigars
11. Rosette Potatoes (Pommes Rosette)
  • Pipe rosettes of the mixture through a 1/2" star tube onto oiled grease proof paper.
  • Cook and serve as for Dauphine potatoes.
Variations on the theme, why not try....
  • Shape mixture between oiled dessert spoons and place on greased grease proof paper.
  • Place paper (potatoes down) into hot fat (375F/I8OC): potatoes will float off paper into fat.
  • Allow to fry until golden brown.
  • Drain well and serve on a dish paper.
N.B. The mixture must be the correct ratio or potatoes may break up in the fat. If the choux paste is too wet (too much egg) it will also effect the potato shape and frying process.

PUREÉ VARIATIONS

1. Creamed Potatoes (Pommes 'a la creme)
  • Prepare a soft (dropping consistency) puree potato and dress in service dish slightly domed in the centre.
  • Pour a cordon of heated double cream around the potato.
2. Mousseline Potatoes (Pommes Mousseline)
  • To the soft puree potato fold in lightly whipped double cream.
3. Puree Potatoes with Cheese (Pommes au Gratin)
  • Dress the puree potato as for 'a la creme'.
  • Sprinkle grated cheese over potato.
  • Place in oven or under grill until cheese has melted and browned.
4. Puree Potatoes with Ham and-Peppers (Pommes Biarritz)
  • To the soft puree potato add, finely chopped ham, finely chopped, cooked red pimento.
  • The potato will take on a pink colour.
  • Dress as for Puree potatoes.
  • Chopped parsley may be added with pimento and ham if required for colour contrast.
BAKED VARIETIES
All variations below stem from the Baked Jacket potato ie. Pommes au Four - "four" is the French for oven (as in petite fours also).

1. Pommes gratineés - Baked potatoes with cheese
  • Cut baked potato in half lengthways.
  • Scoop out potato leaving skins whole
  • Mash the potato and season. Pipe back into the skin.
  • Sprinkle top with grated cheese and brown in oven.
2. Macaire Potatoes (Pommes Macaire)
  • Scoop the potato out as above and pulp.
  • Using a little four shape into cakes approx 5 cm diameter.
  • Shallow fry in butter/oil until golden brown, turn over and fry other side.
3. Byron Potatoes (Pommes Byron)
  • As for Macaire, but when fried make a small indentation in centre and place a small amount of lightly whipped cream in the depression.
  • Sprinkle with grated cheese and glaze under the salamander
4. Robert Potatoes (Pommes Robert)
  • As for Macaire potatoes with egg yolks (3 per 500gm) and chopped chives added to pulped potato mix.
SHALLOW FRIED/SAUTE VARIETIES

Shallow fried potatoes may be either:-
a) Cooked from raw
b) Pre-cooked before frying

1. Parmentier Potatoes (Pommes Parmentier)
  • Cut peeled potatoes into 3/4" dice.
  • Saute in butter and oil until golden brown.
  • Keep on the move while frying to get an even colour.
  • Drain well before serving
2. Sables potatoes (Pommes Sables)
  • Prepare potatoes as for Parmentier.
  • When cooked, place in service dish and sprinkle with white breadcrumbs.
  • Sprinkle with melted butter and finish through the oven until breadcrumbs have browned.
Parisienne and Noisette potatoes may be cooked by shallow frying but are more commonly oven cooked - see roast varieties.

3. Saute Potatoes (Pommes Sauté)
  • Boil or steam potatoes in their jackets.
  • Allow to cool slightly.
  • Peel and cut into thick slices
  • Sauté in butter and oil until golden brown.
4. Lyonnaise potatoes
  • As for sauté but with the addition of fried/saute onions

DEEP FRIED VARIETIES
The main varieties of deep fried potato dishes
  • Pommes Paille (Straw potatoes)
  • Pommes Allumette (Matchstick)
  • Pommes Mignonette (1/4 x 1/4 x 2")
  • Pommes Chip (Crisp or game chips)
  • Pommes Gaufrettes (Latticed wafer)
  • Pommes frits (French fried potato)
  • Pommes Pont-neuf (1" x l" x 2 ")
  • Pommes Bataille (3/4" dice)
*NB: The larger (more volume) the potato is, the lower the fat temperature must be to avoid over colouring the surface before the potato is cooked inside.


Frying temperatures
  • Blanching: 160° C - 170° C depending on size of potato
  • Frying: 180° C to colour the potato surface

Souffle Potatoes (Pommes Souffles)
These potatoes are cooked in TWO fat temperatures as for blanched "Chip" varieties.

ROASTED VARIETIES
Though the potatoes explained below are different shapes or sizes, the same roasting principle applies ie. cooking in hot fat in the oven at I9O° C. It is important that the potatoes are turned frequently during cooking to get an even colour on the surface. 1. Roast potatoes 2. Chateau Potatoes (Pommes Chateau) 3. Rissolées potatoes (Pommes rissolées) 4. Cocotte Potatoes (Pommes Cocottes) Potato Varieties Using Cutters
1. Parisienne Potatoes (Pommes Parisienne) 2. Noisette Potatoes (Pommes Noisettes) 3. Olive Potatoes (Pommes Olivette) *N.B. Parmentier potatoes may be oven cooked as for noisette potatoes (see shallow fried varieties).

BRAISED VARIETIES
The liquid used for braising potatoes may be white stock or milk according to the variety. The oven temperature is I8O° C. 1. Boulangere potatoes (Baker style) - Pommes Boulangere 2. Savoyarde potatoes - Pommes Savoyarde 3. Fondant potatoes - Pommes Fondants 4. Berrichonne potatoes - Pommes Berrichonne 5. Dauphinoise potatoes - Pommes Dauphinoise 6. Delmonico potatoes - Pommes Delmonico 7. Pommes Maitre d'hotel 8. Maire potatoes - Pommes Maire MOULDED POTATOES
This category of potatoes is cooked in various sized moulds according to the variety. They are oven cooked (baked) producing a golden brown finish on the surface when turned out of the mould 1. Anna potatoes - Pommes Anna *NB: If Anna moulds are not available, a deep sided frying pan may be used as an alternative.

2. Annette potatoes (Pommes Annette) 3. Dauphin potatoes (Pommes dauphin) 4. Voisin potatoes (Pommes Voisin) bottomline About Us | Site Map | Privacy Policy | Contact Us | ©1998-2006 Personal Chef UK.Ltd