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Darphin Potatoes

Darphin Potatoes

| September 23, 2011 | 3 Comments

The dish, also called pommes Darphin, after the chef who created it, is similar to what the Swiss call rösti potatoes.

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Sea Bass in Shredded Potato Skin

Sea Bass in Shredded Potato Skin

| September 19, 2011 | 10 Comments

These fillets are cooked in a shredded potato crust. The crisp crust keeps the fish juicy and provides a nice balance to the tender flesh.

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Brandade De Morue au Gratin

Brandade De Morue au Gratin

| September 19, 2011 | 8 Comments

Brandade is a puree of salt cod, garlic, and potato emulsified with olive oil. You can prepare the brandade ahead and reheat it in a gratin dish at serving time until hot, bubbly, and brown on top.

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Baked Mackerel With Potatoes And Onions

Baked Mackerel With Potatoes And Onions

| September 19, 2011 | 0 Comments

Fresh mackerel is nutty, fleshy, and moist — but it has to be fresh to be good. It’s excellent broiled to release its fat.

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Cream Puff Potatoes

Cream Puff Potatoes

| September 11, 2011 | 13 Comments

My mother always served these puff potatoes in her small restaurants. They are made with a combination of cream puff dough (the same as for profiteroles) and mashed potatoes.

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Gratin Dauphinoise

Gratin Dauphinoise

| September 11, 2011 | 7 Comments

This dish is my version of a classic from my youth. My mother always makes her gratin exclusively with milk and tops the potatoes with grated Gruyère cheese before baking.

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Potato Ragout

Potato Ragout

| September 11, 2011 | 1 Comment

These stewed potatoes recall summer for me, when our garden in Lyon gave forth the tiny fingerling potatoes that are particularly good in the dish.

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