Potato Preparation

Parmentier Potatoes

(4 Portions)

Ingredients

½ kg will yield 2-3 portions.

Chopped parsley

Method

Select medium to large size peel and rewash trim on three sides and cut in to dice wash well and dry in a cloth.Cook in hot shallow oil in a frying pan until golden brown.Season lightly and serve with chopped parsley.

Saute Potatoes

(4 Portions)

Ingredients

½ kg will yield 2-3 portions.

Chopped parsley

Method

Select medium size Potatoes.plain boil or cook steamer,cool slightly and peel.Cut slices,toss in hot shallow oil in a pan until lightly coloured.Season lightly with salt.Serve with chopped parsley.

Roast Potatoes

(4 Portions)

Ingredients

½ kg will yield 2-3 portions.

Method

Wash peel and rewash the potatoes.Cut to even sized,pieces,allow 3-4 pieces per portion.Heat a good measure of oil or dripping in a roasting tray.Add the well.Dried potatoes and lightly brown on all sides.Season lightly with salt and cook for about 1 hour in a hot oven at 230-250 c turn the potatoes over after 30 minutes.Cook to a golden brown,serve.

Fondant Potatoes

(4 Portions)

Ingredients

Potatoes 1 kg

White stock 200 mL

Butter

Salt

Method

Small or even size potatoes,wash,peel and rewash.Turn in to 8 sided barrel shapes.Brush with melted butter.place in pan for the oven.Half cover with white stock,season lightly with salt pepper.Cook in hot oven 230-250 c.Brushing the Potatoes with melted butter.

French fries Potatoes

(4 Portions)

Ingredients

Potato 500 gm

Maida/All purpose flour 100 gm

Black pepper powder 1 tbsp

Salt to taste

Oil for deep frying

Method

Peel potatoes and slice it using french fries cutter. Soak potato slices in salted water for atleast 30 minutes. Mix maida, black pepper powder and salt well. Drain water and coat potato slices with the mixed spicy flour. Refridgerate the coated potato slices for atleast 2 hours. Heat oil in a thick bottomed kadai. Deep fry the refridgerated potato slices in a slow fire till golden brown. Transfer the fried potato fries to absorbent paper to remove oil from the fries. Serve hot.

Spicy Potato wedges

(4 Portions)

Ingredients

900 gm peeled potatoes, cut into 1/2 inch wedges

2 Tbsp canola or veggie oil

½ tspn cumin

½ tspn garlic powder

½ tspn salt

Cayenne and Pepper

Method

oven to 230c. Cut large potatoes into 8 wedges and small potatoes into 6 wedges. Toss the potatoes in the canola oil, cumin, garlic powder, and salt. Spread in a single layer on a baking sheet. Lightly sprinkle with cayenne pepper and black pepper.

Roast until the potatoes are soft, but the skins are brown and crispy in spots—45-50 minutes. Turn the potatoes at least once.