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Podcast: Recipe for the day
Episode:

Potato Dishes
Category: Arts
Duration:
Publish Date: 2017-02-09 10:45:20
Description: Potatoes: really wonderful. Dauphinoise, Lyonnaise, Dutchess potatoes and Potato soup. How to roast the best, bake, boil and steam and some discussion about potato types. Lyonnaise Potatoes 50 g butter 1 chopped garlic clove 1/2 tsp dried thyme 6 potatoes sliced into 5 mm discs Handful of fresh parsley Heat the oven to 200C 400F Gas 6 Fry the onions and garlic in butter in a deep frying pan Boil the potatoes for 4 - 5 minutes. Stir in the thyme to the onion mix - remove from the heat. Drain the potatoes, toss in a little olive oil and put in an ovenproof dish. Roast for 25 minutes. Add the onion mixture and cook in the oven for a further 10 minutes. Potato Soup 30 g butter 1 large onion - chopped fine 4 medium potatoes cut into chunks 800 ml chicken stock 200 ml milk Salt and pepper Fry the onions until soft, add the potatoes, stock and milk. Bring to the boil and simmer until the potatoes are soft. Add salt and pepper to taste. Blend before serving. Dutchess potatoes 750 g potatoes Big knob of butter Salt and pepper and a grater of nutmeg 3 tbsp cream 1 egg yolk Add the ingredients together and bring t the boil, cook until potatoes are soft. Mash the potatoes. Spoon into a piping bag. Oil a baking tray and pipe swirls to give about 12 large swirls. Bake at 200C 400F Gas 6 for 20 - 25 minutes. Dauphinoise Potatoes 4 large peeled potatoes, sliced thinly into rounds 250 ml cream 250 ml milk Half a garlic clove Put the cream, milk, garlic in a pan and heat to a simmer. Heavily butter an ovenproof dish. Layer the potatoes and cover with the cream mixture, removing the garlic clove. Top with a liberal amount of grated cheese of your choice. Bake at 190C, 375F Gas 5 for 35 to 40 minutes.
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