MY PARISIAN POTATO SECRETS

The French in general is a great lover of potatoes, provided that they are of good quality and well prepared. Even a simple recipe: steamed, a knob of butter, coarse salt from Brittany and parsley, requires good products and a knack to be appreciated by a Parisian woman. In the collective imagination, cooking potatoes in water is child's play. In practice, it can be much more difficult than it seems. Here are my cooking tips, mistakes to avoid and a great bistro recipe.

Popmadour potatoes stuffed with foie grasMy basic tips for cooking potatoes

Up to you to choose according to the recipe: water, steamed, baked, pan-fried.

Pompadour  Crab potato permrntierSteam cooking

Bring a little water to a boil in the tank and, as soon as it boils, place the cooking basket in the steamer for 15 minutes over medium heat.

Tip: If the Pompadour potatoes are small, reduce the cooking time to 10 min. If they are cut into slices, 6 min is enough.

Cooking in a pan

Cover with cold salted water up to the height of the potatoes and, as soon as it boils, cook for 25 minutes over medium heat and half-covered.

Tip: Make sure to choose Pompadour potatoes of the same size for even cooking or remove the smaller ones as soon as they are cooked.

Cooking in a pressure cooker (pressure cooker)Pommes-de-terre-confites-ail-et-romarin

Place the Pompadour potatoes in the pressure cooker with a bottom of salted water and let cook 10 min chrono from the rotation of the valve.

Tip: If the Pompadour potatoes are small, reduce the cooking time to 8 min.

Pan-frying

Cut the Pompadour potatoes into slices or quarters and, in a small mixture of butter and oil, brown them for 5 minutes over high heat. Season with salt and pepper and cook for 20 minutes, stirring regularly over medium heat, covered.

Tip: Reduce the cooking time from 25 to 10 minutes by pre-cooking the Pompadour potatoes in boiling water for 10 minutes.

6c4779cfdacb79eec5f6364d2c45f59eBaking in the oven

Pour the halved Pompadour potatoes into a salad bowl, drizzle with olive oil, season with salt and pepper and then flavour with spices or herbs. Mix gently to coat the Pompadour potatoes and arrange them in a dish in a single layer. In an oven preheated to 180 °C, put them in the oven for 40 minutes and turn the Pompadour potatoes halfway through.

 

 

 

 

3 Mistakes to Avoid When Cooking Potatoes

Cooking sprouted potatoes: NO

Make sure they have not sprouted before cooking them. And with good reason: sproutingpotatoes means danger. Sprouts have a high solanine content and in high doses, this substance can be harmful to the body. So avoid it!

Do not rinse them: NO

Rinse potatoes thoroughly. This will remove any remaining soil and possible pesticide residues!  This is an essential step if you want to avoid poisoning your guests.

Do not start boiling: NO

Start the process with cold water. Count on average between 15 and 20 minutes on the heat for an optimal result. Tip to make sure the preparation is ready? Insert a knife into the heart of the potato. If it comes out without difficulty, it is cooked.

MY FAVORITE RECIPE

Pompadour potatoes from Sarlat (south ovest of France)

Preparation time10 min

Cooking time40 minPomme de terre  La Pompadour

Total time50 min

Servings: 4 people

Ingredients

- 1 kg of Label Rouge Pompadour potatoes

- 150 g duck fat

- 1 bunch of flat parsley

- 3 cloves of garlic

- salt flower

- pepper mill

Instructions

1.Peel the potatoes and wash them, then cut them into fairly thick slices and dry them carefully in a cloth.

2.Chop the parsley and chop the garlic.

3.Heat half of the duck fat in a casserole dish over medium heat, add the potatoes and cook over high heat for 10 minutes, stirring often. When the potatoes are cooked and begin to brown, add salt and pepper.

4.Add the remaining duck fat, then lower the heat and simmer covered over very low heat for about 20 min. Stir gently if necessary. At the end of cooking, add the garlic and parsley.

5.Serve hot.

Recipe: @ La POMPADOUR

Pictures outside: INTERNET

Pictures inside: @ La POMPADOUR

Béatrice - Cooking

Bonjour, my name is Béatrice. Thanks to my grandmother, I developed a love of cooking in early childhood. At her, everything smelled of apple brioche, rhubarb jam and fresh country produces. It’s not always easy to cook in Paris as the number of invitations exceeds the days of the week! So, it’s really necessary to think out the menu in order to have a successful diner at home. The wining recipe: gourmet, seasonal and dietetic dishes. And surprising presentations. No longer possible to serve the traditional Blanquette of veal to make your guests happy…

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