Allumette Potatoes Recipes

Steps:

• In a large pan, saute the shallots and garlic slowly in the olive oil until caramelized.
• Add the fingerling potatoes, stock, and some salt and pepper.
• Cover pan and simmer slowly until the potatoes are tender, approximately 1/2 hour.
• Arrange on serving platter. Remove herb leaves from stalks and garnish the potatoes.
• Ooolala!

Steps:

• 1. Using a mandoline or vegetable slicer, cut the potatoes lengthwise into julienne or matchsticks. As you cut the potatoes, place them immediately into a large bowl of ice water; change the water several times until it runs clear and free of starch particles; cover the potatoes by at least one inch with fresh ice water and soak for at least 30 minutes or as long as 24 hours. 2. Fill a deep-fat fryer or deep saucepan* with fry basket insert halfway with oil, and attach a candy/deep-fry thermometer. Slowly heat the oil over medium-low heat until it reaches 325°F to 350°F. 3. Drain the potatoes and blot thoroughly with paper towels until very dry. (If potatoes are wet, oil will splatter during frying.) 4. Carefully add the potatoes in small batches to the hot oil, stirring to prevent sticking. Cook for about 5 to 6 minutes to blanch. (Potatoes will be pale.) Using a spider or a large-hole slotted spoon, remove the potatoes to a wire rack set over paper towels to drain. Let rest on the rack for 10 minutes or as long as 2 hours. 5. When all of the potatoes have been blanched, increase the oil temperature to 375° to 390°F. In small batches, fry the potatoes a second time until golden brown and puffed, about 2 to 3 minutes. 6. Transfer the potatoes to baking sheets lined with several layers of paper towels. Season to taste with salt and pepper; garnish with fresh parsley. (Note: While frying the remaining batches of blanched potatoes, place the Allumette Potatoes in a 300°F oven until ready to serve.) *Note: It is very important to use a deep saucepan. When the potatoes are added to the hot oil, the oil bubbles vigorously and rises up the sides of the pot very quickly. If a shallow saucepan is used, the oil can easily rise up and over the sides onto the stovetop. Make It Ahead: Wrap blanched potatoes in thick paper towels and seal in zip-top bags; freeze for up to 1 month.

Steps:

• Peel potatoes and cut lengthwise into 1/8-inch-thick julienne in processor or with mandoline. Transfer as cut to a bowl of ice and cold water and let chill in water at least 30 minutes.
• Heat 1 1/4 inches oil in a 6- to 7-quart heavy pot over moderately high heat until thermometer registers 375°F.
• While oil heats, drain potatoes and pat completely dry between several layers of paper towels. Fry potatoes in 6 batches, gently stirring once or twice with a slotted spoon or skimmer, until golden and crisp, 1 to 1 1/2 minutes per batch. Transfer potatoes with slotted spoon to paper towels to drain and season with salt. (Return oil to 375°F between batches.)

Steps:

• Place potatoes in a large pot of lightly salted water and bring to a gentle boil.
• Cook until potatoes are just tender.
• Drain.
• Place potatoes in a large bowl and add all ingredients except the"Alouette".
• Mix well and transfer to a buttered 8x8 inch glass baking dish with 2 inch sides.
• Press the potatoes with a spatula to make top as flat as possible.
• Set aside for 2 hours at room temperature.
• Preheat oven to 350^F.
• Spread"Alouette" evenly over potatoes and bake 15 minutes.
• Divide between plates.
• Garnish with finely diced red and yellow bell peppers.