Lab 3: Presenting Potatoes

Please read the recipe before starting!

Ingredients:

· 4 to 6 medium-sized potatoes (Yukon Gold potatoes work well), peeled and cut into chunks

· 3 mL (½ tsp) salt

· 30 mL (2 T) heavy cream

· 30 mL (2 T) unsalted butter

· dash (1/8 tsp) nutmeg

· dash (1/4 tsp) teaspoon black pepper

· 2 egg yolks

Sometimes, these are called duchess mashed potatoes.

Method:

1. Place potato chunks in a medium pot and cover with cold water. Add teaspoon salt. Bring to a simmer and cook until the potatoes are tender, about 20 to 25 minutes.

2. While the potatoes are boiling, melt 1 T butter and set aside. Use this butter to coat potatoes immediately before placing them into the oven. Preheat the oven to 220ºC (425ºF).

3. Drain cooked potatoes; return to low heat. Allow them to release steam for a minute or so.

4. Add 1 T butter and mash the potatoes until the butter has been incorporated. Add nutmeg, black pepper, and heavy cream while continuing to mash the potatoes. When all ingredients are mixed in, add egg yolks and salt (to taste). Continue to mash until the mixture is smooth. Do not over-mash, or potatoes become gluey.

5. Prepare a piping bag with a large star point. Pipe the potatoes onto a cookie sheet. (Alternatively, you can put the mashed potatoes into a casserole dish, and use a fork to make many peaks on the surface.)

6. Brush the potatoes with the melted butter. Bake in the oven until peaks of mashed potatoes in a casserole dish are browned nicely. The browned parts taste great, so you want to maximize them.

Please read the recipe before starting!

Ingredients:

• 3 or 4 potatoes

• 45 mL (3 T) olive oil

• 1 onion, chopped

• 2 cloves garlic, minced

• 3 mL (½ tsp) salt

• dash (¼ tsp) pepper

• 5 mL (1 tsp) dried basil

• 3 mL ½ tsp) dried thyme

Method:

1. Scrub the potatoes. Cut into 2-cm (1-in) chunks, leaving skin on each chunk. (You can peel the potatoes if you like.) Place potatoes with ½ cup water in a large microwave-safe dish. Cover and vent one corner. Microwave on high for four minutes.

2. Drain well, spread in a single layer on a cookie sheet, and let cool until dry. (You can do this ahead of time.)

3. Preheat the oven to 205ºC (400ºF).

4. Pour olive oil into a heavy roasting pan. Add potatoes, onions, garlic, and seasonings (salt, pepper, basil, and thyme), tossing with your hands or spatula to coat.

5. Roast for 30 to 40 minutes, turning gently with spatula once during cooking, until potatoes are tender yet crisp and browning on the outside.

6. Serve hot.

Please read the recipe before starting!

Ingredients:

• 8 to 10 small red or white potatoes

• 30-40 mL (2-3 T) good olive oil

• 1/2 tsp salt

• 1/2 tsp freshly ground black pepper

• 15 mL (1 T) minced garlic (3 cloves)

• 15 mL (1 T) minced fresh parsley

Method:

1. Preheat the oven to 205ºC (400ºF).

2. Cut the potatoes into halves or quarters (big bites). Place in a bowl with olive oil, salt, pepper, and garlic. Toss until potatoes are coated well.

3. Spread potato pieces as one layer on a cookie sheet. Roast in the oven for 45 to 60 minutes or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

4. Remove potatoes from the oven, toss with parsley, and shake a little salt and pepper to taste. (Or, use other seasonings, such as Seasoned Salt, Mrs. Dash, or whatever you prefer!)

5. Serve hot.

Please read the recipe before starting!

Ingredients:

• butter, softened, for the ramekins (small bowls)

• 300 mL (1 ¼ cups) grated sharp white cheddar cheese

• 125 mL (1 ½ cup) grated parmesan cheese

• 15 mL (1 T) fresh chives, chopped finely

• dash (¼ tsp) all-purpose flour

• large pinch of cayenne pepper

• 8 to 10 (0.7 kg or 1 ½ pounds) Yukon Gold potatoes (or other small to medium potatoes), unpeeled

• 3 mL (½ tsp) salt and freshly ground black pepper

• 150 mL (1 cup + 2 T) heavy cream

Method:

1. Preheat the oven to 175ºC (350ºF). Brush six ramekins with butter. Combine cheddar, parmesan, chives, flour, and cayenne in a large bowl. Slice the potatoes thinly (a vegetable slicer works well) and add to the cheese mixture. Add salt and black pepper; toss to combine.

2. Divide half the potato-cheese mixture among the prepared ramekins, filling them about halfway. Arrange the potato slices so they go to the edge of the ramekins. Top with half the cream. Then, add remaining potato-cheese mixture and cream. (Leave about 0.5 cm from top of bowl for expansion. Too full, and you will have a mess to clean!)

3. Transfer the ramekins to a baking sheet. Cover each with foil and bake until the liquid is bubbly and the potatoes begin to soften but are not cooked completely through – about 40 minutes.

4. Increase the oven temperature to 220ºC (425ºF), uncover the ramekins, and bake until the potatoes are tender and golden brown – about 15 to 20 minutes.

5. Run a knife around the bowl to free the potato from the edges. Let stand for 10 minutes before serving.

6. Garnish with a sprig of parsley or dill.