Potatoes
Opublikowano: 06-02-2010
One of the most important items on the Polish menu are potatoes.
My dear chef friends and colleagues, potatoes served in restaurants are not just potatoes, so please do not just peel them but also give them a shape and then cook them differently. Our guests are eating first using their eyes.
I know we have wasted a lot of potatoes.
I know that your grandmother would kill you if she saw how you peel potatoes but is it not nice to have nice potatoes on the plate with some great food?
So here are just a few of those:
The smallest ones are called garlic or olive potaoes; do not put these on a banquette for 100 people. You would kill yourself trying to prepare them all, since you need at least 20 pieces for each person. Blanch them and then fry them in butter.
2nd one is called castle potatoes- pommes chateau. Blanch and fry in oil and butter. In the end add some chopped parsley, very good for meat.
3rd one is called pommes nature; pommes anglaise – English potoes just out of salt water parsley or dill potatoes.
4th one is called pommes fondantes. Blanch potatoes, then put it into a ceramic form and then top it with some meat sauce and put thyme seeds on it, bake it slowly. For a steak.
Pommes parmentier (small fried cubes)
Pommes risolees (bigger cubes)
Pommes maxim 1cm cubes possible fried in duck fat special taste. Maxim restaurant was once one of the best restaurants in the world.
The biggest cube is pommes pont neuf which means the ninth bridge in Paris also before we had the fritki this was the first shape of it and from this stems the word french fries.
Gaufrette potaoes (we fry them like chips)
Bakers potaoes (just sliced potatoes)
Maitre d’hotel make a pommes nature and then cut top open with a parisienne spoon fill it with herbed butter.
Savoyard potaoes; just slice them into a form and add some ream and cheese and bake it.
Kurt Scheller
