Thursday, January 23, 2014

One Potato, Two Potato, Three Potato


I have three potato recipes for you today – two are French classics - Julia Child’s Gratin Savoyard, and a French potato salad with shallots and fresh tarragon, plus an awesome stuffed baked potato from Brennan’s of New Orleans. These are some of my favorite potato recipes and I have been serving in my home for years.  We don't eat potatoes as often as we once did, but when we do, I want them to be really good. When I was recently asked if I would like to try a new variety of potatoes, I thought why not put them to the test with tried and true recipes?

The potato is the Rooster and Albert Bartlett has been growing and selling them in the United Kingdom for years. Recently Albert Bartlett partnered with independent farmers in the US to plant, cultivate and harvest the Rooster potato varietal. The potatoes themselves look very much like a large pink/red skinned potato, but during cooking their flesh turns a lovely light yellow, as you see in the photo. For more information on the potatoes, visit their website, link here.


Of course I was happy to try the potatoes. I was very pleased with how they held up in each case and highly recommend them. Rooster potatoes are available nationwide in selected Walmart stores across the US. Let’s take a look.


Gratin Savoyard 
Adapted from Julia Child’s The Art of French Cooking

This is the non-cream version of Gratin Dauphinois, that rich and decedent dish also known as Potatoes Au Gratin or Scalloped Potatoes. This goes particularly well with beef dishes. Sometimes we have this dish for lunch with a green salad – delicious.

2 pounds peeled potatoes, I used Rooster potatoes
6 tablespoons unsalted butter
1 clove of garlic
Kosher salt & freshly ground black pepper
1 cup beef broth
1 cup Gruyere cheese, grated

Preheat the oven to 425 degrees F.

Cut potatoes in thin slices and place in a bath of cold water. Butter an oven-safe dish with a tablespoon of butter (a 10” oval au gratin dish is perfect) and rub with a cut clove of garlic. Drain the potatoes and dry well with a kitchen towel. Spread half of them over the dish in a decorative pattern and sprinkle with salt and pepper. Divide over them half of the butter and cheese. Repeat with the second layer. Add beef broth to cover by three quarters, bring to a simmer * on top of the stove, and then bake in a preheated 425 degree F oven about 40 minutes, until the potatoes are tender and nicely browned on top. Serves 4, or 2 if they are very hungry.

*You can also boil the broth in a separate pan, and then add it to the potatoes right before they go in the oven, if that works best for you.



French Potato Salad
From My Carolina Kitchen

This is my favorite of all of the potato salads. Like anything else, I’ve changed it through the years. The secret of this one is to toss the hot potatoes with the wine, vermouth or hot beef broth before adding the dressing. If you are using dried tarragon, add a good handful of finely chopped fresh flat-leaf parsley for color. Since this recipe contains no mayonnaise, it can stand at room temperature for several hours and is perfect for picnics. You can see again that the potato is yellow.


12 oz. small potatoes, unpeeled, I used the Rooster potatoes
5 – 6 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped shallots
Splash of white wine, dry vermouth, or hot beef broth
1 tablespoon chopped fresh tarragon, or 1 teaspoon dried, or to taste

Cook the potatoes in boiling salted water until done. Drain and when cool enough to handle, peel and cut into small slices. Toss the hot potatoes immediately with a splash of white wine, dry vermouth, or hot beef broth. Quickly whisk together the oil and vinegar and toss on the potatoes. Add the shallots and tarragon. Toss again. Let stand about 30 minutes, and then serve at room temperature. Serves 2 - 4.



Brennan's of New Orleans Stuffed Baked Potatoes

I have been making these potatoes for years from a very old Brennan’s cookbook that contained this recipe with a list of ingredients, but no exact proportions, so I’ve been winging it, always with great results. The recipe below is how much I use, but you can change it to your taste. I recently discovered that this recipe is all over the internet if you want a more complete recipe. I use less bacon fat and more Parmesan cheese than some recipes. However, beware of what you read and do not try to mash the potatoes in the food processor as one recipe recommended. The manufacturers of food processors have cautioned for years to not mash potatoes in the processor because the potatoes will likely turn to glue. If you wish to kick it up a notch, as Emeril would say, you can add slivers of smoked salmon as a garnish as above. Serves 2, easily doubled or tripled.

2 large potatoes, washed & scrubbed, I used Rooster potatoes
2 strips bacon, more if you like
1/2 cup chopped green onions, green tops included
1/2 cup sour cream (we use low-fat), or more as needed for moisture
Kosher salt and freshly ground black pepper
Freshly grated Parmesan cheese, about 5 – 6 tablespoons
A couple of pats of butter, optional (I did not use butter)
Hungarian paprika for garnish
Slivers of smoked salmon for garnish, optional

Preheat the oven to 400 degrees F. With a small sharp knife, cut a few punctures in the top of each potato and bake for 1 hour or until done. Don't wrap the potatoes in foil or the skins will get too moist.

Cook bacon until crisp. Remove bacon to a plate lined with paper towels to drain and when cool enough, crumble. Drain off bacon fat from the skillet except for about 1 tablespoon, or more if you like the bacon flavor. Add chopped green onions and sauté slowly until they soften. Set aside with the bacon.

When the potatoes are done, cut them in half lengthwise and turn the oven temperature down to 350 degrees F. Scoop out the insides of the potatoes and place in a large mixing bowl. Salt and pepper the potatoes generously and mash with a potato masher. Add the green onions with the bacon drippings, the crumbled bacon and sour cream to bind. Mix well with a spoon. Add freshly grated Parmesan cheese, stir to incorporate. Taste for seasonings and adjust as necessary. Add more sour cream if mixture is too stiff. Stuff mixture into potato skins and sprinkle with Hungarian paprika. Bake 15 to 20 minutes at 350 F or until heated through. Garnish with smoked salmon slivers if desired.



This will be shared with Foodie Friday at Rattlebridge Farm, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes, & Food on Friday at Carole's Chatter.   

Have a great weekend everyone.

Disclaimer: I was given a box of Rooster potatoes to try. I was not compensated for this post and the opinions here are my own.

43 comments:

  1. Your post title made me smile...there used to be a restaurant called that in this area...they opened a second called Three Potato Four. Never could understand why they didn't make it, the food was marvelous. The restaurant industry is a puzzle.
    Anyway...love the potatoes three ways, Sam. Love potatoes, period.

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  2. Love potatoes.. and most French recipes..in fact I seem to be on a little kick..Quiche..Fr onion Soup.. now your gratin is calling me..
    Thanks Sam..PS Where did Meakin grow up?:)

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  3. Growing up in the south, potatoes were our starch. In fact, rice only showed up in the form of pudding a few times a year. I never had grits until a vacation in South Carolina. Not much has changed and we love potatoes in many ways. All three of your recipes are keepers. I'll keep my eye out for Rooster potatoes.

    Best,
    Bonnie

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  4. Love your potatoes. You are making me hungry this morning. I will have to try to find these lovely potatoes. It is nice to know they do so well as baked potatoes. I usually use russet potatoes for that. I love tarragon in French potato salad and your potato savoyard is stunning.

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  5. Great post Sam, I don't know which I'd like to try first. I have to be on the look out for these potatoes as I've not heard of them before.

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  6. These all sound wonderful and I'll be looking for some Rooster potatoes -- maybe we'll plant some too,

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  7. I'll be on the lookout for the Roosters. We seem to eat more rice and pasta than potatoes but I'll definitely give these recipes a try.

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  8. Oh delicious. I love a potato, and have stopped eating them as often and must remedy that situation:).

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  9. This gratin is terrific! I love everything about it.

    Cheers,

    Rosa

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  10. Excellent, Sam! All the potatoes look delicious! I love love potatoes and want to try Julia's recipe. Rooster potatoes are new to me also so I'll be on the lookout for them. Thanks for the recipes!

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  11. I love potatoes and each one of these recipes sound wonderful Sam. I make a similar version of the last two, but look forward to trying your version of all three!

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  12. the You make potatoes look like art! Just beautiful and yummy! The Gratin Sovoryard is now on my must try list! Scrumptious!

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  13. Sam, My favorite of this group would have to be the potatoes 'Gratin Savoyard'! Add cheese to just about anything and it's better... Those potatoes look terrific! My second choice would be the baked stuffed potatoes... I've never been able to 'get into' potato salad...it's about cold potatoes. They're much better hot! Take Care, Big Daddy Dave

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  14. Oh my gosh Sam, these all sound and look delicious!!!!

    FlowerLady

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  15. Fantastic! I don't even know which one I like the most! Must give each of them a try! Thanks, Sam, for sharing 3 beautiful recipes.
    Have a wonderful day!
    Angie

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  16. Sam .... I absolutely LOVE these recipes. I HATE to piggy-back on blogs .... but I'm going to do it here ... Please try this recipe for scalloped potatoes made with goat cheese. I think it will become a fav. of yours. http://www.kitchenbounty.com/2011/09/scalloped-potatoes-with-garlic-and-goat.html As usual, great post and beautiful photographs! Thanks!

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  17. Beautiful potato dishes, Sam. I am very curious about the new potato and will search it out. Yellow fleshed potatoes are what you find in Europe and they taste so much better.

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  18. They all look good Sam but I'd like to try the first one! The addition of beef broth is really different:@)

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  19. Oh my goodness, all three of these look so amazing!!!! Especially the first recipe! All those potatoes and cheese look soooo good!!!

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  20. Dear Sam, All of these potato dishes look great! Take care and blessings, Catherine xo

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  21. Brennan's of New Orleans, wow, that sounds so familiar. My parents lived in New Orleans, and I feel certain I've heard them mention that restaurant. I was born there, but we left when I was just a few months old...and somehow I've never managed to make it back for a visit. These potato recipes look great, especially appealing since I hardly ever eat white potatoes anymore, generally just sweet potatoes. I might have to go look for some of these Rooster potatoes, never heard of them before!

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  22. I was introduced to Rooster potatoes at the "Taste Of Colorado" fair this past summer, as ALbert Bartlett had can exhibit there and had some top Denver chefs cook with them. I've found them locally at Sam's Club. That are very versatile. I love a potato gratin, and your potato salad looks amazing. I will have to try the Brennan stuffed potatoes on a special occasion. I love Brennan in New Orleans --I had one if the best breakfasts ever there!

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  23. I wonder if I can buy the seed potato here and grow my own! I like the sound of the French Potato Salad, will definitely try that out. Have a great weekend Diane

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  24. I can vouch for the fact that the French eat a lot of potatoes and gratin AND that potato salad with shallots and parsley (my husband makes this often and always has) are regulars in most homes. Or at least ours. The filled potato is so American but boy should I make that for my husband!

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  25. I love the yellow color these yield when cooked. I will check our Sam's Club. You have made me hungry, Sam.

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  26. What great recipes Sam. I just recently learned that little trick of adding the vinegar to warm potatoes. I can't believe how it improves the flavor.

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  27. Potatoes are my weakness...I can eat them at any meal! All of these look wonderful!

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  28. The Rooster and Albert Bartlett potatoes sound wonderful and it's great that they're available here. All your recipes look amazing, I'm definitely a potato fan!

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  29. What a delicious treat--one potato, two potato, three potato recipes. Each one is marvelous!

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  30. Aren't potatoes wonderful? You give good example of just how flexible they are. I've been hungry for gratin potatoes and think yours is the recipe I will use to accompany a pork tender I'm making Sunday.

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  31. I'm swooning - I just can't decide which one is more perfect!
    Mary x

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  32. Butter . . . garlic . . . gruyere cheese . . . on potatoes. This is MY KIND OF potato dish. Julia's recipes are a gift to us! (pinning)

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  33. Hello my name is Francesca and I'm Italian. I discovered your blog by accident and I immediately liked, because there are so many interesting things. I have joined your followers. If you go too foul. Thank you. Francesca.

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  34. Great post. I'd be hard pressed to pick which to try first. They all look WONderful. Pinned.

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  35. Hi Sam,
    If you would just give me a fork, I would be so happy! One Potato, Two Potato, Three Potato indeed, these are just fantastic!

    Thank you so much for sharing with Full Plate Thursday and have a great weekend!
    Miz Helen

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  36. Your potato dishes look awesome...will be checking to see if I can find rooster potatoes. I make a potato salad with wine and bleu cheese, lots of fresh herbs...yummy.

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  37. I love potatoes and you have given us three great recipes. I know my husband would especially enjoy the stuffed potato with the smoked salmon. :)

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  38. Oh, all of your recipes sound wonderful, Sam, and will be pinned to try! Like you, we don't eat potatoes or carbs as often as we used to and when we do it has to be delicious, like these. Since we don't eat them too often, I only buy organic potatoes. Luckily, I can find organic in some of the more hard-to-find varieties. I'll keep my eyes open for the Rooster.

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  39. Oh my, your French Potato salad is right up my alley… thanks for sharing these great potato recipes with us on foodie friday. How did you know that I over bought potatoes?

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  40. Very nice, tried the French potato salad! Simple, yet delicious. Can't wait to try the others :)

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  41. Sam, you socked it out of the ballpark with these recipes. I could eat my weight in each of them. Yum! Who doesn't love Brennan's? Makes me homesick for that part of the country. And I want to try the French potato salad. That sounds different and delicious. The casserole goes without speaking! ;-)

    xoxox

    Sheila

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