Potato "Chateau" - a vivid representative of French cuisine. This is a traditional side dish for boiled meat, fish or poultry. Let's get acquainted with the classic recipe for this dish, as well as its other options with various additional products.
Which potato is suitable for the recipe?
In order to cook Chateau potatoes, only benign tubers are needed. In size, you can take any - large or small vegetables.
The best option is early varieties or young potatoes.
Classic recipe
Ingredients:
- potatoes;
- vegetable oil (or any vegetable);
- salt and spices.
Potato Chateau - recipe:
First you need to prepare the main component - sort, rinse, peel and rinse again in cold water.
Now you should cut each potato into slices. But cutting off sharp corners. This result is needed - slightly rounded slices or almost regular cylinders with narrowed edges. This is exactly the Chateau potato (see photo below).
Then bring the water to a boil in a saucepan (without salt) and pour the prepared tubers there. Cook until almost done. But you must not allow the boiling of potatoes.
Flip or gently transfer the pieces into a sieve to drain the broth - it will be a serious obstacle when frying.
Then heat the oil in a pan (or in a saucepan - this is more convenient) and place the potatoes in one layer there. Do not touch for several minutes until a crusty crust forms on the underside. Then turn over and fry again until golden brown. Thus, potatoes should be soft on the inside and roasted on the outside.
Remove from heat and sprinkle with salt and spices to your liking. On hot, they quickly disperse and the dish becomes more aromatic.
Cooking secrets
- If you take young small potatoes for the recipe, you can not peel it. Thin skin is well digested and perfectly emphasizes the exclusivity of the dish.
- Sprinkle with salt and spices the dish is better immediately after its preparation. Otherwise, the salt will start to shoot from the salt, and the spices will burn. As a result, the quality is lost, and the products are spoiled.
Another recipe - stuffing method
- French fries can be cooked and stuffed. To do this, resort to such a trick - cut raw potatoes into thin slices not until the end of the tuber, resulting in an โaccordionโ.
- Insert thin slices of the filling into it (for example, tomato, pork smoked-boiled brisket, smoked or boiled sausage, sweet pepper or something else).
- Blanch stuffed "harmonica" with a little water in the pan. Water should not reach the top of the stuffing. After boiling water, 10 minutes will be enough.
- Put the potatoes on a greased baking sheet and place in the oven for baking until cooked.
What else to add?
Sprinkle crushed cheese on a still hot dish, or bake with it if the second cooking option is used.
Sprinkle the finished dish with finely chopped spicy herbs - dill, parsley, basil, watercress or something else.
When frying or baking, add not only vegetable oil, but also butter. The latter will give the dish a mild creamy taste and aroma.
After cooking, you can cool the potatoes and then brew. First, in beaten yolk, and then in small breadcrumbs.
Chateau potatoes can be cooked without cooking at all. Place the tubers cut into pieces on a baking tray greased with fat or oil. Bake in the oven at a temperature of 170-180หC for about an hour. The result will be the same as in the cooking variant. But, here you can show imagination - before baking, grease the potatoes with sauce - homemade sour cream, purchased mayonnaise or sour cream with mustard.