Basic Professional French Cooking
On www.melaniff.com since 2016
Introduction to Basic Techniques
Session 9
1.Pommes Rissolées
To Rissolé, shaped potatoes are started in cold water and brought to a boil. They are drained immediately, but not refreshed. Oil is heated in a sauté pan large enough to hold the potatoes in one layer. When the pan is very hot, the potatoes are sautéed over a high flame, then finished in a 390 F / 200 C oven until golden brown and tender. Excess cooking oil is poured off and the potatoes are tossed in butter and seasoned.
Rissoléed Potato Shapes
Tournéed
Gousse d’Ali 2 cm X 1 cm
Cocotte 5 cm X 1.5 cm
Chateau 7.5 cm X 3 cm
Diced
Parmentier 15 - 18 mm, square
Vert Pres 5 - 7 mm, square
Balls (cut with a ‘cuillére à racines’, melon baller)
Olives Elongated balls
Noisettes Round balls
Parisiennes Smaller balls
2.Boiled / Steamed
Cooked in Water
Nature Tournéed, 6 cm X 3 cm
Anglaise 6 cm X 3 cm
Persillée 6 cm X 3 cm
Steamed
Vapeur 6 cm X 3 cm
Cooked in Consommé
Fonddante Tournéed, 8 cm X 4 cm
3.Sautéed / Baked
Pommes Sautées à Cru
Raw, trimmed potatoes are sliced 2 to 3 mm thick, rinsed in cold water and dried throughly, then sautéed in a single layer in oil and butter. They should be crisped on the outside, moist and tender inside.
Pommes Lyonnaises
Peeled potatoes are cooked in salted water, cut into round slices, cooked with sautéed sliced onions.
Note: In these molded dishes, the potatoes are not rinsed after cutting. The starch is needed to help the dish stick together.
Pommes Darphin
Peeled potatoes are placed in cold water, then julienned but nor rinsed. They are placed in a layer, 1 inch thick, in heated oiled sauté pan and cooked until the bottom is golden brown, The cake is flipped and cooked in the oven until golden brown, then served is wedges.
Pommes Anna
Peeled potatoes are sliced 2 mm thick and tossed in clarified butter, then arranged in concentric circles in a buttered sauté pan. Clarified butter, salt and pepper are sprinkled over the layer and another layer is arranged over the first. Repeat until potatoes are 1 1/2 inch thick. Cook until golden brown on the bottom, flip over and cook for 30 minutes, adding more butter if needed, then finish in the oven until crisp outside and tender inside.
Pommes Dauphinois
Peeled potatoes are sliced 2 to 3 mm thick, simmered in milk for 3 minutes, then poured into a casserole which has been rubbed with a garlic clove. Reduced cream is added halfway up the level of the potatoes, then Gruyere is sprinkled on top. The dish is baked for 30 minutes until the potatoes are tender.
Pommes Campagnarde
Similar to Pommes Dauphinois, but the potato slices are baked in white veal stock instead of cream, with onion and bacon.
RECIPES