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Potato Dishes

 

 

 

Name

Description

Allemande

Sautéed potatoes cut in thick rounds and well buttered

Alphonso

Boiled in the skin, peeled, sliced, mixed with herb butter, put into a greased baking dish, sprinkled with grated Gruyère, dotted with butter and gratinated

Alsacienne

New potatoes cooked in butter with bacon and small onions garnished with chopped parsley

Allumettes

Matchstick potatoes – potatoes cut into julienne, washed, dried and deep fried

Au Lard

Olive shaped turned potatoes, cooked with button onions, diced bacon, chopped herbs, garlic, dusted with flour and moistened with beef stock

Au Four

Baked large potatoes in their skins, split open and buttered

Bataille

Cut in large cubes, blanched then deep fried

Berny

Croquette potatoes combined with chopped truffles, shaped like an apricot, passed through flour and egg, then rolled in sliced almonds and deep fried

Berrichonne

Turned and cooked in stock with chopped onions, bacon and chopped Parsley

Biarritz

Mashed potatoes with finely diced ham, green peppers and chopped Parsley

Bordelaise

Parmentier potatoes with chopped garlic

Boulangère

Sliced onions cooked in butter mixed with sliced potatoes, covered in stock and baked in the oven

Brettonne

Cut in large dice, cook in stock with onions, garlic and diced tomatoes

Bryon

Macaire potatoes with the top hollowed, filled with cheese & cream and gratinated

Chateau

Potatoes turned into barrel-shaped pieces, blanched and roasted in the oven

Chambery

Raw potatoes chopped coarsely, seasoned, mixed with butter and grated parmesan, baked in a greased baking dish, sprinkled with parmesan and butter

Chamonix

Dauphinoise potatoes with cheese

Champignol

Fondant potatoes sprinkled with grated cheese and glazed

Chancelor

Cut into a ball shape, steamed or boiled, bound with a light cream sauce blended with butter

Cocotte

As for Chateau potatoes but a quarter of the size, cooked in a frying or sauté pan

Colombine

Peeled, cut into slices, sautéed with julienne of red and green peppers

Contreville

Cut into quarters, fried in butter with diced bacon, chopped onions and chopped herbs

Copeaux

Cut like wood shavings and deep fried

Creamed, Hashed

Boiled, mashed with thin cream sauce, put into a baking dish, sprinkled with breadcrumbs and grated cheese, dotted with butter, browned in the oven

Crème

Cook in water, peel and slice, moisten with milk, add butter and salt, cook, add cream when serving

Cretan

Fondant potatoes with dried thyme

Croquette

Duchesse potatoes, shaped into cylinders, coated in egg and breadcrumbs and deep fried

Dauphinoise

Cut raw potatoes in slices, put into baking dish and cooked in the oven with cream and garlic

Delmonico

Cut raw potatoes into dice, covered with milk and baked, cover with breadcrumbs and melted butter and browned

Dijon Style

Boiled, sliced mixed with chopped ham, bound with thin mustard sauce prepared with Dijon mustard

Dressel

Diced raw, cooked in milk, placed in a baking dish, sprinkled with breadcrumbs and grated cheese, dotted with butter, browned in the oven

Duchesse

Puréed potatoes mixed with egg yolks and piped into a swirl, brushed with egg wash and browned in the oven or under a salamander

Florence Style

Well greased mould filled with alternately with layers of sliced boiled potatoes and coarsely chopped spinach, bound with cream sauce, butter poured on top, baked in the oven, turned out onto a flat baking dish, covered with cream, sprinkled with grated Parmesan and glazed

Fondant

Chateau potatoes cooked in the oven with stock

Gratinated

Dauphinoise potatoes, sprinkled with grated cheese and browned in the oven or under a salamander

Game Chips

Thinly sliced potatoes (on a Mandolin), washed, dried and deep fried, served with roast poultry and game birds

Gaufrettes

Wafer potatoes, using a mandolin, cut in slices giving a half turn in between each cut to give a waffle effect

Hash Browns

Boiled, drained, chopped coarsely, mixed with butter and seasoning, fried on both sides in a frying pan

Hungarian Style

Sliced onions lightly fried in lard/oil, sliced raw potatoes, diced tomatoes and paprika added, moistened with white stock and sour cream and baked

Lyonnaise

Sauté potatoes mixed with fried sliced onions, garnished with chopped parsley

Macaire

Baked, hollowed out, pulp mashed lightly, seasoned, mixed with butter and shallow fried

Maitre D’hotel

Puréed potatoes (mashed), with the addition of cream and chopped parsley

Marquis

Duchesse potatoes, piped into an oval nest and cooked as for duchesse with tomato concassé put in the centre and sprinkled with chopped parsley

Natur

Plain boiled potatoes

Noisette

Scooped out balls of potato, browed in oil and finished off in the oven

Norman Style

Sliced raw, cooked in butter with chopped onions and leeks, sweated in butter, dusted in flour, moistened with milk, seasoned, placed in a baking dish sprinkled with grated cheese and gratinated

Paille

Straw potatoes – potatoes cut into a fine julienne, washed, dried and deep fried in hot oil

Parmentier

Cut into cubes, browned in butter, sprinkled with chopped chives

Parisienne

As for noisette potatoes, before serving toss in meat glaze in a pan

Persillées

Natur, tossed in butter and chopped parsley

Polish Style

Boiled potatoes covered with breadcrumbs, browned in butter

Pont Neuf

Cut evenly in length and thickness of a thumb and deep fried

Portuguese Style

Diced raw, simmered in thin tomato sauce with garlic, chopped onions, Thyme and bayleaf

Provencale Style

Raw slices sautéd in oil with chopped garlic and herbs

Puréed

Cut in quarters, cook in salted water for 18 – 20 minutes, strain, pass through a sieve, season with butter and cream

Rissolée

As chateau potatoes, but half the size

Ritz

Raw potatoes, cut into cubes, boiled, drained mixed with chopped fried onions and diced red peppers, simmered in butter

Robe de Chambre

Wash and cook in a steamer with their skins on

Savoyarde

Same as boulangere, mixed with tossed squares of bacon, grated cheese on top. Cook in the oven

Turkish Style

Raw slices fried in oil, served on pilaf rice, covered with curry sauce