Pommes De Terre Aux Huitres Baked Potatoes With Oysters Recipes

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POMMES DE TERRE SAUTEES TATA BOUCHER (SAUTEED POTATOES)

Provided by Food Network

Categories     side-dish

Yield Serves 6

Number Of Ingredients 6



Pommes de Terre Sautees Tata Boucher (Sauteed Potatoes) image

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.

2 1/4 pounds waxy potatoes
5 tablespoons oil
3 tablespoons butter
Sea salt
Freshly ground black pepper
Several sprigs of parsley

POMMES DE TERRE AUX HUITRES (BAKED POTATOES WITH OYSTERS)

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, weekday, main course

Time 1h40m

Yield Four servings

Number Of Ingredients 12



Pommes de terre aux huitres (Baked potatoes with oysters) image

Steps:

  • Preheat oven to 400 degrees.
  • Arrange the potatoes on a baking sheet and place in the oven. Bake one hour to one hour and 15 minutes or until done.
  • Meanwhile, melt one tablespoon of the butter in a saucepan and add the onion, green pepper and celery. Cook, stirring, until wilted but still crisp.
  • When the potatoes are done, slice off the top of each one, about half an inch from the top. Carefully scoop out the center of each potato bottom to make a "boat" for the stuffing. Put the scrapedout potato pulp into the saucepan and mash well and uniformly with the green pepper mixture. Add the cream, two tablespoons of the butter, salt and pepper to taste, nutmeg and scallions. Blend well.
  • Cut each oyster in half (if they are large) and add them to the potato mixture. Cook, stirring, over moderate heat for about two minutes.
  • Fill the potato boats with the mixture, piling it up and smoothing it over.
  • Sprinkle the top of each potato with bread crumbs. Arrange the potatoes, stuffed side up, on a baking dish. Melt the remaining tablespoon of butter and pour it over the crumbs. Place in the oven and bake 15 minutes.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 19 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 820 milligrams, Sugar 2 grams, TransFat 0 grams

4 large Idaho baking potatoes, about half a pound each
4 tablespoons butter
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 cup finely chopped celery
1/4 cup heavy cream
Salt, if desired
Freshly ground pepper
1/8 teaspoon freshly grated nutmeg
1/4 cup finely chopped scallions
1/2 pint shucked oysters
1 tablespoon fine fresh bread crumbs

POMMES DE TERRE A LA BOULANGERE: POTATOES A LA BAKERY

Provided by Food Network

Categories     side-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 7



Pommes De Terre a la Boulangere: Potatoes a la Bakery image

Steps:

  • Preheat the oven to 300 degrees F.
  • Melt half the butter with the olive oil in a saute pan, and gently fry the onions until soft and lightly golden, about 15 minutes. Spread half the onions in the bottom of a casserole. Lay a layer of sliced potatoes on top, season with salt and pepper, and scatter with thyme leaves. Build another layer of onions, then a final one of potatoes, and finally pour over the stock. Cover the pan with foil, and bake until all the liquid has been absorbed, 2 to 3 hours, removing the foil for the last hour if you like a crisp top.

3 tablespoons butter
1 tablespoon olive oil
4 onions, sliced
2 pounds potatoes, thinly sliced
Kosher salt and freshly ground black pepper
Fresh thyme sprigs, leaves picked
2 cups beef stock

CRISP POTATO CAKE (GALETTE DE POMME DE TERRE)

A well-seasoned cast-iron pan is ideal for making this easy, comforting side dish. Make sure the potatoes are sliced thin, and dry them well before assembling the dish. This will ensure full crispiness.

Provided by Harold Mcgee

Time 1h

Yield 4 servings

Number Of Ingredients 8



Crisp Potato Cake (Galette de Pomme de Terre) image

Steps:

  • Pat potatoes dry if very starchy or moist. In a sauté pan large enough to fit potato slices in just two layers, spread 1 tablespoon oil and sprinkle with nutmeg and pepper to taste. Starting in center, arrange potato slices in a closely overlapping, attractive spiral. When pan is filled, repeat to make a second layer.
  • Place pan over medium heat and cover. Slowly cook potatoes until well browned on underside, about 15 minutes, occasionally shaking pan gently to avoid sticking. Wipe inside of lid as needed to keep it dry.
  • Press potatoes down with a flat spatula and remove from heat. Place a larger platter over pan and flip it upside down, transferring potatoes to the platter. Check pan to make sure it is clean and has enough oil to keep potatoes from sticking.
  • Slide galette, raw side down, back into pan, and return to medium heat. Cover and cook until well browned, about 15 minutes. Meanwhile, prepare a persillade by combining parsley and garlic in a small bowl. To serve, slide galette onto a serving platter, season to taste with salt, and garnish with persillade or thyme.

2 pounds (about 3 medium) potatoes, peeled and sliced very thinly
1 tablespoon olive oil, or as needed
Freshly ground nutmeg
Freshly ground black pepper
1 tablespoon minced fresh parsley
1 tablespoon minced garlic
Salt
Fresh thyme leaves for garnish (optional)

POMMES DE TERRE FONDANTES

Provided by Pierre Franey

Categories     dinner, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 5



Pommes De Terre Fondantes image

Steps:

  • Put the potatoes in a kettle and add water to cover and salt. Bring to the boil and cook about 3 minutes. Drain.
  • Heat the oil in a saucepan large enough to hold the potatoes in one layer. Add the potatoes. Cover and cook, turning often, until potatoes are golden brown on all sides, about 5 minutes.
  • Pour off the fat and add the broth. Cover closely and cook over moderately low heat about 10 minutes. Add the butter and stir. Uncover the potatoes and cook until all the liquid is evaporated from the saucepan.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 492 milligrams, Sugar 1 gram, TransFat 0 grams

8 medium-size potatoes, about 1 1/2 pounds, peeled
Salt to taste if desired
2 tablespoons corn, peanut or other vegetable oil
1/2 cup fresh or canned chicken broth
1 tablespoon butter

POMMES DE TERRE CHARCUTIERE (BAKED POTATOES STUFFED WITH PORK)

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, weekday, main course

Time 1h30m

Yield Four servings

Number Of Ingredients 11



Pommes de terre charcutiere (Baked potatoes stuffed with pork) image

Steps:

  • Preheat oven to 400 degrees.
  • Arrange the potatoes on a baking sheet and place in the oven. Bake one hour to one hour and 15 minutes or until done.
  • Meanwhile, heat one tablespoon of the butter in a saucepan and add the onion and celery. Cook, stirring, until wilted. Add the pork, sage, salt and pepper to taste and cook, stirring down with the side of a heavy metal spoon to break up any lumps, until meat loses its raw look.
  • When the potatoes are done, slice off the top of each one, about half an inch from the top. Carefully scoop out the center of each potato bottom to make a "boat" for stuffing. Put the scraped-out potato pulp into the saucepan and mash well and uniformly with the meat mixture. Add the milk, three tablespoons of the butter, salt and pepper to taste and parsley and blend thoroughly.
  • Fill the potato boats with the mixture, piling it up and smoothing it over.
  • Arrange the potatoes, stuffed side up, on a baking dish. Melt the remaining tablespoon of butter and brush the tops of each potato with it. Hold a sieve over the top of each potato and sprinkle the paprika through the sieve onto the tops of the potatoes.
  • Return the potatoes to the oven and bake 15 minutes.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 8 grams, Carbohydrate 34 grams, Fat 24 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 14 grams, Sodium 753 milligrams, Sugar 2 grams, TransFat 1 gram

4 large Idaho baking potatoes, about half a pound each
5 tablespoons butter
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/3 pound very lean ground pork
2 teaspoons crumbled leaf sage or half a teaspoon ground
Salt, if desired
Freshly ground pepper
1/3 cup milk or use half cream
3 tablespoons finely chopped parsley
1/2 teaspoon paprika

POMMES DE TERRE LORETTE

Categories     Potato     Side     Fry     Vegetarian     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 19



Pommes de Terre Lorette image

Steps:

  • Make duchesse potatoes:
  • Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold salted water by 1 inch in a 2-quart pot, then simmer, uncovered, until tender, about 15 minutes.
  • Drain potatoes in a colander and return to pot. Dry potatoes by shaking pot over low heat until all moisture is evaporated and a film begins to appear on bottom of pot, about 2 minutes.
  • Force potatoes through ricer into a bowl. Add butter, whole egg and yolk, salt, and pepper and stir with a wooden spoon until very smooth. Keep potato mixture warm, covered.
  • Make pâte à choux:
  • Bring water, butter, salt, pepper, and nutmeg to a boil in a 1-quart heavy saucepan over high heat, then reduce heat to moderate.
  • Add flour all at once and stir briskly with a wooden spoon until mixture pulls away from side of pan, 1 to 2 minutes. Remove from heat and cool slightly, about 3 minutes. Add eggs 1 at a time, stirring well after each addition. Add potato mixture and stir until combined well. Transfer mixture to pastry bag.
  • Form and fry potatoes:
  • Put oven rack in middle position and preheat oven to 200°F.
  • Heat 2 inches oil in a 5- to 6-quart heavy pot over moderately high heat until thermometer registers 370°F.
  • Resting metal tip of pastry bag on edge of pot, pipe 8 (2-inch) lengths of potato mixture directly into oil (use caution when piping into hot oil), using a small knife or kitchen shears to cut off each length of dough at tip of bag. Fry potatoes, turning over once with a slotted spoon, until crisp, golden, and cooked through, 2 to 3 minutes. Transfer to paper towels to drain briefly. Fry remaining potato mixture in batches in same manner.
  • Transfer potatoes as fried and drained to a metal rack set in a large shallow baking pan in oven to keep them crisp and warm until ready to serve.

For duchesse potatoes
1 lb medium boiling potatoes
1 tablespoon unsalted butter
1 whole large egg
1 large egg yolk
1 1/4 teaspoons salt
1/8 teaspoon black pepper
For pâte à choux
1/2 cup water
1 tablespoon unsalted butter
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
1/2 cup all-purpose flour
2 large eggs
For frying
About 4 cups vegetable oil
Special Equipment
a potato ricer; a pastry bag fitted with a 1/2-inch star tip; a deep-fat thermometer

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