Parisienne Potatoes Recipes

Steps:

• Combine potatoes and spices with half cup oil.
• Shake so all potatoes are coated.
• Let Marinate in the fridge 4 hours.
• Heat oven to 350 degrees F.
• In glass baking dish, pour 2 tbsp Olive and spread around bottom of dish.
• Spread marinated potatoes on bottom of dish in a single row.
• Bake 1 hour, flip potatoes half way through cooking.

Steps:

• Cut rounded balls from the potatoes using a melon baller. They should be around 1 inch in diameter. Plan to serve 5, or 7 per person. (use the remaining bits of potato for soup, or mashed potatoes).
• These can be made the day before. Put them in cold salted water, covered, in the refrigerator.
• When ready to cook, drain and pat dry.
• Saute the potatoes over medium heat in the oil and butter in a large frying pan.
• Stir or shake often. Continue to saute until they are done. (fork tender) this should take 20 - 25 minutes.
• Add salt and pepper to taste and the garlic. Saute for another 2 minutes. Don't let the garlic burn!
• Add chopped parsley, and serve on individual plates.

Steps:

• Peel potatoes, and cut into quarters. Brush with olive oil.
• Place remaining ingredients in a plastic bag and mix. Add potatoes to bag; shake to coat.
• Arrange in baking pan. Bake at 375 degrees F for 1 hour, turning once.
• Remove from oven and sprinkle with a little more Parmesan cheese.

Steps:

• Preheat oven to 380°F.
• Peel the potatoes and cut in to 1 inch cubes.
• Put the potatoes and onion wedges into a pan, cover with cold salted water and boil for about 10 minutes, or until just cooked.
• Drain and pour in to a shallow buttered ovenproof dish, season with salt and pepper and pour over the cream.
• Sprinkle with the cheese and cook for 15-20 minutes until golden and bubbling.

Steps:

• Peel potatoes and, using melon-ball cutter, cut into marblesized shapes. As they are cut drop them into cold water. Drain.
• Put potatoes into saucepan and add cold water to cover. Bring to boil and cook about a minute.
• Heat oil in heavy skillet large enough to hold them in one layer. Add potatoes and sprinkle with salt and pepper. Cook over high heat, shaking skillet and stirring potatoes so they cook evenly, about a minute. Reduce heat to low and continue cooking, shaking skillet occasionally, about 8 minutes or until potatoes are browned on outside and tender throughout.
• Drain potatoes in sieve and return to skillet. Add butter. When it is melted toss potatoes to coat well. Sprinkle with parsley and serve.

Steps:

• Prepare your potatoes by scooping out small round potatoes from peeled potatoes, with the help of a potato baller, or buy the small new ones.
• Blanch the potatoes in salted boiling water for 6 to 7 minutes.
• Drain and set aside.
• Blanch the carrots in salted boiling water for 6 minutes and set them aside.
• Melt 2 Tbsp.
• of margarine in a large frying pan until it starts to foam.
• Add the steaks and cook them for 6 to 7 minutes on each side over medium high heat.
• After the steaks have been seared 3 minutes on each side, season them with salt and pepper.
• Turn the steaks over every 3 minutes during the cooking process.
• Transfer the medium rare steaks to a service platter.
• If you like your steaks medium increase the cooking time by 1 minute on each side and by another minute on each side for well done.
• While the steaks are cooking, steam your broccoli 6 minutes.
• Arrange the broccoli on the service platter.
• Heat the remaining margarine in the frying pan.
• Add the potatoes, the carrots and the small cherry tomatoes, season to taste and cook for 2-3 minutes over low heat.
• Add the vegetables to the service platter and serve.

Steps:

• Place the potatoes in a large saucepan and cover by 1 inch with water. Season with salt. Add bay leaf and bring to a boil over medium-high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a knife, 12 to 15 minutes. Do not overcook.
• Meanwhile, whisk olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a small bowl together until emulsified.
• Drain cooked potatoes in a colander and cool until just warm enough to handle. Cut the potatoes into 1/2-inch slices and transfer to a large bowl.
• Drizzle vinaigrette over potatoes, gently tossing to coat. Add shallots and parsley and toss lightly to combine.
• Set the potato salad aside for about 10 minutes, allowing the flavors to meld. Taste and adjust seasoning if needed. Serve warm or at room temperature.

Steps:

• Clarify butter:
• In a heavy saucepan melt the butter over low heat. Remove the pan from the heat, let the butter stand for 3 minutes, and skim the froth. Strain the butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, leaving the milky solids in the bottom of the pan. Pour the clarified butter into a jar or crock and store it, covered, in the refrigerator. The butter keeps, covered and chilled, indefinitely. When clarified, butter loses about one fourth of its original volume.
• Make the potatoes:
• Scoop out balls from the potatoes with a small melon-ball cutter and dry them well. In a heavy skillet heat the butter over moderately high heat until it is hot but not smoking and in it sauté the potatoes, shaking the skillet, until they are golden brown. Sprinkle the potatoes with salt and pepper to taste, reduce the heat to moderately low, and cook the potatoes, covered, shaking the skillet occasionally, for 12 to 15 minutes, or until they are tender.