Cooking of potatoes can be classified depending on the method of preparation

Frites: deep fried

-Rissoles: roasted/browned

-Sautés: shallow fried

-Duchesse Mashed with yolks

-Dauphine: potato puff.

-Potato puree: mashed potatoes

-a l``Anglaise/Vapeur: boiled/steamed

-Pommes au Four:baked potato.

-Oven Cooked Preparation

POMMES FRITES/DEEP FRIED

-Pommes Pailles:Cut into fine shreds.

-Pommes Allumettes:Matchstick potatoes.

-Pommes Mignonnetes:Large matchstick potatoes

-Pommes *Pont-Neuf: Larger than french fries.

-Pommes Gaufrettes: Sliced with a fluted blade.

-Pommes *Soufflees:Sliced potatoes deep fried twice,which makes it to puff up.

*Whats the story behind this?

Refer. POMMES RISSOLES/ROASTED/BROWNED.

-Pommes Chateau:Wine barrel shaped potatoes-5 sided .

-Pommes Parmentier:1 cm. Sided cubed potatoes.

-Pommes Noisettes:Scooped out with the help of the potato scooper-olive shaped.

-Pommes Parisienne:Larger than noisettes potatoes-round.

-Pommes Bordelaise:Parmentier potatoes with garlic. POMMES SAUTEES

-Pommes Lyonnaise-Saute potatoes with onions

POMMES DUCHESSE Cooked ,pureed,yolks are incorporated and the mixture is piped out and baked.

-Pommes Croquettes:Cylinderical ,duchesse mixture rolled in egg and breadcrumb.

-Pommes Rosettes:Rose shaped duchesse potatoes.

-Pommes Marquise:Duchesse mixture mixed with tomato sauce and shaped like a flat cake.

-Pommes Berny:Croquettes with chopped truffles and rolled in slivered almonds. -

Pommes Saint Florentine:Croquettes with chopped ham and rolled with vermicelli.

POMMES DAUPHINE 1 part of choux paste and 2 parts of duchesse potato,shaped and deep fried.

-Pommes Lorette:Cigar shaped. -Pommes Chamonix:Grated cheese is mixed with basic dauphine.

POTATO PUREE/MASHED POTATO

Cook in salted water ,strain,and pass through a sieve,season and add butter and cream.

-POMMES MOUSSELINE:Potato puree with whipped cream.

-POMMES BIARRITZ:Potato puree with dices of ham,green pepper and herbs.

POMMES A L`ANGLAISE/VAPEUR Pommes Menthe:Potatoes with mint.

Pommes Persilles:Potatoes with parsley.

Pommes Robe De Chambre:Potatoes steamed with their skins on.

POMMES AU FOUR Pommes Macaire:Mash the baked potatoes,add butter,shape into small cakes and cook.

Pommes Robert:Macaire mixture with hard boiled eggs & chopped onions,shaped into small cakes.

Pommes Byron:Pommes Macaire, hollow the top,sprinkle with cheese and cover with cream

OVEN COOKED PREPARATIONS

Pommes Boulangere:Sliced raw potatoes and onions cooked in the oven with stock.

Pommes Dauphinoise:Raw slices of potatoes cooked with milk and cheese.

Pommes Anna:Sliced potatoes set in layers in an Anna mould(round pan With lid) with clarified butter till the top of the pan.Cook in an oven,when half done turn over to colour both sides.

The French Fry: Since french fries are one of the most popular and important items in American food service it is important to know how to prepare them correctly.It is best to cook french fries in two stages .The most common practice is to blanch the prepared potatoes at a low temperature,as this allows the potatoes to be cooked thriugh without browning.They are then drained until service.Individual portions can be quickly browned at high temperatures as and when needed.

Nutritional Value and Storage Tips. Potatoes are low in fat and contain minerals and vitamins.There is a general misconception that when trying to lose weight or avoid fatty foods,you should avoid potatoes.It is only when potatoes are fried with large amounts of fat ,that they are high in calories. They should be stored in cool, dark places, ideally at 45``F. In a well ventilated space. DO NOT REFRIGERATE POTATOES. The cold encourages excessive conversion of the potatoes starch to sugar.This chemical process makes the potato unnaturally sweet. Potatoes can be very deceptive and can vary in starch and sugar content.To reveal the true identity try a little experiment. Make up a brine/salt solution with 11 parts water to 1 part of salt by weight, and put the potatoes in this. The waxy,sugary ones should float on top, while the mealy ones will sink.You may have to vary the amount of salt to get this experiment to work well.Most varieties of new potatoes should float.

SWISS ROESTI:Roesti is basically a panfried cake consisiting of shredded potatoes,similar to hash browns,but not as fine, and it is traditionally served in the pan its fried in. It can be made from raw or cooked potatoes. The best results are achieved if the potatoes are cooked one day in advance. In the olden days they were cooked with lard,but nowadays butter,margarine or oil is used. In Switzerland roesti is eaten as an accompaniment with famous dishes such as Veal Zurichoise, but it could also be eaten for breakfast with bacon, eggs, and a large bowl of milk coffee. Some authentic ones would include “Buure Roesti”-with bacon, sausages and fried eggs, and “saenne Roesti” with mushrooms, ham and cheese. ---------------------000000000000------------------

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