Side dish recipes

Potatoes Parisienne

Small potato balls roasted until golden.

Potatoes Polonaise

Six boiled potatoes topped with browned buttery bread crumbs.

Potatoes Pont Neuf

Long golden potato pieces, about 6 mm thick.

Potatoes Rissolées

Twelve new potatoes pan-fried in lard then finished in oven.

Potatoes Sautéed in Butter

Thin slices of raw peeled potato gently browned in butter, with a separate flour-dusted fried variation.

• 65 min

Potatoes Savoyards

Sliced potatoes baked in milk with Swiss cheese, nutmeg and a light breadcrumb topping.

Potatoes Snow

Twelve boiled peeled new potatoes pushed through sieve directly onto serving dish.

Potatoes Vauban

Small golden diced potatoes blanched before a short butter sauté.

Potatoes Viennoise

Six seasoned mashed-potato ovals, lightly flattened, scored twice lengthwise, glazed with egg yolk and baked.

Potatoes Villageois

Small potato dice cooked in white broth with removable herb-garlic bouquet and cream finish.

Potatoes Voisin

Covered two-layer potato bake with Parmesan between layers and white broth.

Potatoes Windsor

Butter-lemon dressed scooped potatoes.

Potatoes au Gratin Estragon

Diced cooked potatoes with tarragon, milk and cream, baked under Swiss cheese.

Potatoes aux Fines Herbes

Round potato balls coated with three herbs.

Potatoes in Custard

Twelve sliced potatoes baked in egg-yolk and white-broth custard.

Potatoes with Butter

Twelve little boiled potatoes lightly glossed with butter.

Potatoes with Sweet Peppers

Golden potato cubes tossed with sweet red peppers and butter.

Potatoes with Truffles and Parmesan

Thin layers of partly boiled potato and truffle, finished with Parmesan, butter, broth and a little lemon juice.

• 60 min

Potatoes, Anglaise

Boiled potato halves seasoned with pepper and nutmeg, finished with a little melted butter and parsley.

Potatoes, Vaudoise

Three layers of seasoned quarter-inch potato slices baked with Parmesan, Swiss cheese, breadcrumbs and butter.

Puffs

Six unsweetened hot-oven puffs made from flour, eggs and milk.

Purée of Cauliflower

Cooked cauliflower passed through a sieve and finished with butter and seasonings.

Purée of Chicory

Finely chopped chicory cooked with butter and a little sugar.

Red Beans, Bourgignonne

Overnight-soaked red beans simmered with aromatics, saved salt pork, claret and a butter-flour finish.