The Two Must-Have Potato Dishes to Impress
I love potatoes. In French, the word for potato is "pomme de terre" which literally translates to "apple of the earth." I love that. I've been making a lot of potato dished lately, especially since they are so versatile and budget-friendly! The French have elevated potatoes in several ways, but two of my favorites are leek & potato soup, and pommes anna.
Potage Parmentier, also known as leek and potato soup, is a classic French soup that is hearty, comforting, and perfect for chilly days. The soup is made with leeks, potatoes, chicken stock, and cream, and is seasoned with salt, pepper, and thyme. It is pureed until smooth and creamy, and can be served hot or cold. To me, it's magic. Potatoes and leeks marry together so well, that just a few ingredients can be transformed into something heavenly. I sweat my leeks in butter before I add potatoes and simmer them in broth. Then I use an immersion blender to purée. The broth makes or breaks the soup here. It's the perfect vehicle for your homemade stock.
Pommes Anna is a simple yet elegant French potato dish that is perfect for a dinner party. It is made by layering thinly sliced potatoes with butter and herbs and baking them in the oven until they are golden and crispy. The result is a beautiful and delicious potato cake. My version (Pommes Annabelle) is done on the stovetop. I cook layered potatoes covered for about 20 minutes and then flip them onto a platter or cutting board. Once you master this, you can experiment by trying different cheeses and herbs layered with the potatoes. I love fresh parmesan, gruyére, or rosemary.
For both of these dishes, I use Russet potatoes because they hold up well. You can use Yukon Gold as well, but I would stay away from small new potatoes which will not give the same texture. So next time you see that 10 lb. bag of potatoes, turn them into something elegant!
My favorite equipment for these recipes: (I get a commission if you buy from these links!)
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