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Potato dishes

Also see our Recipe section, which you can click on above, for many individual recipes.

À la crème: (France) Wash the potatoes, then boil them with their skins in water until almost cooked-through. Drain them, discarding the water, and cool them until you can remove their skins. Cut them into thick slices, then return to the pan and cover them with boiling milk, or milk and cream mixed. Season with salt and a little freshly-grated nutmeg. Cook until the liquid has been reduced, then add a little more cream and serve.

Anna (Pommes de Terre Anna - France): Potatoes, which must be of a waxy type, peeled and trimmed into cylindrical shapes, then baked in a hot oven covered by clarified butter. A potato cake is thus formed, which is turned upside-down for the last quarter of its cooking time - so it's evenly coloured. A simpler version consists of a cake of sliced potatoes which is dotted with butter and baked in the oven until golden.

Annette potatoes: (France) These are cooked in a similar style to 'Anna' potatoes, but are composed of potatoes sliced into matchsticks (julienne) - before being sautéed on top of the stove to form a potato cake.

Baked: Potatoes baked in their skins in the oven. Called 'jacket' potatoes by some commercial establishments - possibly because they're microwaved (which leaves the skin flaccid) - and not cooked in a proper oven. See our Recipe Section

Basquaise: (France) Long waxy potatoes, peeled then hollowed out, before being stuffed with a mixture of garlic-flavoured tomato, chopped sweet peppers and Bayonne ham. They are then baked in the oven, covered with breadcrumbs, with a little butter. In smart restaurants, a little veal jus is traditionally-added near the end of the baking time.

Boulangère: (France) Waxy-type potatoes, peeled and thinly-sliced, then either cooked around a roasting joint or separately with sliced onions and chicken stock (or stock from the meat being roasted). See our Recipe Section

Chateau: (France) Potatoes peeled, then cut to the size of large marbles (or small peeled new potatoes) - roasted in the oven until golden. Their pan will need shaking from time to time to stop them sticking and to brown them all over; - they are the traditional accompaniment for châteaubriand steak; also known as pommes au beurre.

Chips: Potatoes peeled, then cut into sticks, before being deep-fried. To produce the best chips, this is more complicated - see our Recipe Section

Cocotte: (France) the same as pommes château, but the potatoes are cut into much smaller shapes.

Crainquebille: (France) potatoes cooked in the oven with stock, sliced tomatoes and butter. They should be finished under the grill with a covering of breadcrumbs.

Crécy: (France) potatoes cooked as for Anna, but with a layer of Vichy-style carrots as a centre layer.

Croquette: (France) To some previously-mashed potatoes (which have been seasoned with salt and nutmeg), add 1 egg yolk per 250g/8 oz of potatoes and mix well in. Mould the potato mixture into cork-sized shapes, then roll them in flour, followed by lightly-beaten egg, roll them in breadcrumbs until well covered, then fry them in very hot deep oil, until they are golden. If chopped fresh chervil is added to the potato mixture they are then called 'croquettes chevreuse', lighly-fried onions 'Lyonnaise'; a little freshly-grated Parmesan 'Parmesane', and chopped truffles 'Périgourdine'. See our Recipe Section

Dauphine: (France) a mixture of mashed potato and choux pastry, in equal proportions, formed into small balls and deep-fried. See our Recipe section.

Dauphinoise / Pommes Dauphinoise: (France) a style of potato dish coming from the Dauphine area of South-Eastern France; this stretches from the Alps to the Rhone Valley. After peeling the potatoes are sliced very thinly before being baked in a mixture of milk, cream and garlic. For an authentic version, cheese, eggs or nutmeg are taboo. Waxy rather than floury-style potatoes are necessary for this dish, or they will disintegrate. See our Recipe Section

Duchess: (France) Mashed potato (see below) - to which an egg yolk has been added for each 250g/8 oz cooked potato. This mixture is then generally piped around borders of a dish for decoration.

Fondantes: (France) Potatoes, peeled, then cut into the shape of small eggs, then they are traditionally cooked in a sauté pan in lard, on top of the stove. Before serving the lard is drained off, and replaced by butter.

French fries: An affected description for 'chips'.

Gratin Dauphinoise - see Dauphinoise

Hash browns: (American) Cooked potatoes that have been coarsely grated, then formed into flat cakes, and shallow-fried in oil until golden. See our Recipe Section

Hongroise: (France) Potatoes, peeled and cut into thin medallions, the baked with chopped onions and tomatoes and meat stock that's been flavoured with paprika.

Jacket - see Baked:

Landaise: (France) Peeled and diced potatoes sautéed in duck or goose fat with chopped onions, garlic and Bayonne ham (cut into small dice).

Mashed potatoes: Potatoes that have been peeled, then boiled before being puréed and mixed with a little milk and butter. For more flavour, they can be baked in their skins, the flesh scooped out and then puréed. See our Recipe Section

Noisette: (France) Similar to Parisienne, but slightly larger balls.

Normande: (France) Potatoes, peeled and cut into thin medallions, then baked in the oven inter-layered with shredded leeks, chopped herbs and veal or chicken stock.

Parisienne (France): Small balls of potato roast in the oven.

Pommes au four: Potatoes baked in their jackets.

Pommes roties: The French word for roast potatoes.

Potato cakes: Mashed potato, perhaps mixed with a little egg to bind it, fried in cakes until golden on both sides.

Roast: Potatoes that have been peeled, par-boiled, then roasted in butter or oil in the oven. See our Recipe Section

Savoyarde, á la: (France) Sliced potatoes baked in the style of Dauphinoise, but with chicken stock, instead of milk and cream.

Soufflé potatoes: (France) Potatoes that have been peeled, then sliced into round about 3mm thick. They are first 'blanched' in oil of medium heat, before being finished at a high temperature, when they puff up. See our Recipe Section

Straw potatoes: Potatoes peeled, then cut into matchstick (julienne) sticks, before being deep-fried in the style of chips.

Yvette: (France) An alternative name for 'Annette' potatoes.

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