Six of our favorite potato recipes for your festive table – nach Welt

America loves potatoes, which means we take them – and how they are made – very seriously. Whether you’re making it as a side dish to a roast for a special Christmas dinner or as a stand-alone starring role, here are some recipes to consider.

Throwing potatoes in the pan next to a roast is as easy as it gets. The potatoes will roast along with whatever else is in the pan and they’ll turn out soft and creamy, taking the flavor of the gravy. For a high crunch factor, Super-Crisp Fried Potatoes are possibly the crispiest, lightest fried potatoes you will ever make. Starchy baked potatoes are cooked almost soft and then sprinkled with fat – duck fat is the bomb, but olive oil works too – before going in the oven to roast. The rough edges of the simmer leave lots of nooks and crannies for the fat, creating this lovely crust.

If you prefer a more stylish presentation, the fried hedgehog potatoes look like little compartments when they come out of the oven. You get flavor and some color from the fresh herbs that are tucked between the slices, which become crispy when cooked. Again, duck fat can be your friend, as can olive oil.

Leaving the crunch factor behind, the Forestiere potato gratin from chef and restaurant owner Daniel Boulud is a casserole made from very thinly sliced ​​potatoes that are layered with forest mushrooms, bathed in cream and then slowly baked so that the ingredients melt into a fascinating new whole. Chef and restaurateur Sang Yoon’s Triple Cheese Curry Cauliflower Gratin is rich and exhilarating in a very different way. The cream is placed in vadouvan and curry leaves before pouring over the wafer-thin potatoes, which are layered with cauliflower, onions, and three types of cheese. The result is sticky, creamy, and full of flavor.

Mashed potatoes are a little easier to make. Instead of cutting, dicing, and layering, everything is beaten up into a uniform, fluffy pulp. Those brown butter potatoes with fried sage These include yogurt, which takes simple mashed potatoes a notch or two by adding subtle flavor and extra creaminess to the party. Leaving the shells in place allows for a bit of texture, as does the crunch of the fried sage, which also makes a nice, subtle garnish. Here are more mashed potatoes recipes.

Lucques and AOC chief owner Suzanne Goin isn’t going for a whole lot of mush; instead, she gently mashes the tubers with butter and Italian parsley in her fingerling potatoes with creme fraiche and chives. Then she stirs in a dollop of luxurious, tangy crème fraîche – the refined French cousin of the American sour cream – before topping it with fresh chives.

J. Kenji López-Alt pre-cooks potatoes, then toasts them in hot duck fat or olive oil and roasts them until they are super crispy and crispy on the edge.

time
1 hour 25 minutes

Income
For 4 to 6

Place small boiling potatoes (egg size ideally) in a tablespoon and cut into vertical one-quarter inch slices. Roasted with a little fat, they become wonderfully crispy.

time
1 hour 15 minutes

Income
Served 6 through 8

Make sure the potato layers are copiously bathed in cream, then slowly bake the gratin.

time
1 hour 50 minutes

Income
Served 6 through 8

This dish is a riff on Pomme Dauphinois, a labor-intensive southern French classic made from wafer-thin potato slices coated with Gruyère cheese, cream and garlic.

time
Total time: 3½ to 4 hours

Income
For 12

Earthy, nutty fried sage leaves refine homely mashed potatoes. The fried sage leaves form a crisp counterpoint to the velvety potatoes and are a strikingly pretty garnish.

time
40 minutes

Income
Served 6 through 8

Chef Suzanne Goin purees fingerling potatoes with butter and Italian parsley and then stirs in a generous dollop of homemade crème fraicheche.

time
25 minutes

Income
For 4

Reference-www.nach-welt.com

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