Un. Herbed Potatoes~La Cuisine Française

Herbed Potatoes 1Happy New Year and welcome to this year’s new cooking international challenge.

Sardines. That is not the challenge but I love those canned fishy things. And this is how my french cooking for the year got started. Not real french food but I did find something totally easy to make for the first day of the New Year that was French-an Herbed Potato recipe to go with the tinny fish. And if you are thinking about giving up carbs, well think about how French women don’t get fat (roll eyes here). Yeah, whatever- that was so yesterday. I say enjoy a bite or two and move on.

What’s so French about these brown root vegetables? Well, it was the technique. Baby potatoes with butter, covered in a pot and cooked over low heat for 20-30 minutes. Throw in a few fresh herbs and parfait (perfect). Have it with a couple of sardines, and you might believe you are eating at a small corner French bistro.

Recipe comes from Barefoot in Paris– Ina Garten- easy and simple french cooking- anyone can do it-well at least this little recipe.

Herbed Potatoes 3So get started and get out those potatoes and throw them together with a salad or grilled sausage-andouillette. Bon appétit!

Herbed New Potatoes-Herbes Pommes de Terre Nouvelles

Serves 6

4 Tablespoons (1/2 stick) unsalted butter

2 1/2 pounds small white or Yukon gold potatoes, scrubbed but not peeled

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

3 Tablespoons chopped mixed green herbs, such as parsley, chives and dill

Melt the butter in a Dutch oven or a large heavy bottomed pot. Add the whole potatoes, salt and pepper and toss well. Cover the pot tightly and cook over low heat for 20-30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam another 5 minutes. Don’t overcook! Toss with the herbs, and serve hot.

Added Bonus: And if you are still thinking potatoes are still off the plan, I quote a very fine French Chef -Richard Olney from “Simple French Food”- he says “We have nearly forgotten; good potatoes-like good rice- have an exquisite and delicate flavor of such fragile purity that only a breath of salt, a turn of the pepper grinder, and a chunk of sweet butter can fail to mask it.” Edible art.

Some French Ingredients that you might want to add to your list to try:

Celery root, Green Beans, Green Lentils, Endive, Morels, Puff Pastry, Fennel, Sea Salt.

Next time I write, I’ll let you know the plan on my French Cooking! Au Revoir!


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