MAIN INGREDIENTS
Soufflé potatoes is an interesting French creation that is made by double-frying potato slices in very hot oil. The potatoes are thinly sliced into uniform slices, then thoroughly dried before being fried. Once fried, the potato slices are removed from the oil and allowed to chill before being fried for a second time in even hotter oil until puffed up, crispy, and golden brown.
The traditional accompanying condiment of choice is sauce béarnaise, which is a combination of butter, egg yolks, lemon, and tarragon. This dish is considered an unforeseen culinary invention from the early 19th century that has been attributed to a certain chef named Collinet.
Pomme de terre farcies is a traditional potato-based French dish. Although there are lots of regional versions, the dish is often made with a combination of potatoes, bacon, onions, garlic, parsley, eggs, milk, oil, butter, salt, and pepper. The tops are cut off of each potato, and the flesh is then dug out with a spoon without damaging the outer shell.
The potatoes are stuffed with a mixture of onions, garlic, parsley, salt, pepper, bacon, flour, and milk. Once stuffed, the lids are placed back on the potatoes and they are browned in a mixture of olive oil and butter over high heat. Pommes de terre farcies are sprinkled with salt and baked in the oven at low heat until everything is fully cooked and tender.
Hachis Parmentier is a traditional dish consisting of mashed and baked potatoes, chopped or minced meat, and sauce Lyonnaise. The combination of these ingredients is then traditionally placed into potato shells and baked. The dish got its name after the famous French inventor and nutritionist named Antoine-Augustin Parmentier, who was always looking for new ways to incorporate potatoes into French gastronomy.
Hachis Parmentier is commonly known as the French version of the famous shepherd's pie. This delicious dish also provides a great way to use up the leftovers from other dishes.
MOST ICONIC Hachis Parmentier
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