French Bistro Saute Potatoes Cooking Secrets | French Bistro Recipes
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- Опубликовано: 1 окт 2024
- Join my online French cooking classes 👨🍳: learn.thefrenc... French bistro saute potatoes are delicious. Always slightly crispy and tender at the same time. Today we are looking at the cooking secret behind the french panfried potatoes and how to get them perfect every time.
in this video recipe we are learning how to make French bistro style saute potatoes with onions and a hint of parsley. They will make a wonderful side or an lunch nibble.
Ingredients for a saute potatoes side ( 2 -4) servings:
Half a kilo/ 1.2 pounds of potatoes (suited for frying /roasting)
1 medium size onion (sliced)
3 tablespoons of fresh parsley (chopped)
Salt and pepper for the seasoning
3 tablespoons of peanut (groundnut) oil
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I have been watching your videos for nearly year. While I havent yet followed one of your recipes, I realized that I've been adopting your techniques. You've helped make me become a better cook. I appreciate your content, and thanks for knowledge sharing with us.
thanks a lot for sharing this
I am in Iran I use his style of cooking in my garden when our guests come to pay me a visit. You may not fully understand how deep you have dived into the human society.
Merci a vous. Vous etes phenomenal. Un peu du langue Francaise avec Stephanie et nos Rossignol Iranian qui chant dans nous jardan!
This is a "must learn" recipe for anyone who likes to cook. After (literally) many years of disappointing saute potatoes, finally I have the secret(s) down.
Three must-have takeaways:
Get the right potatoes. You want potatoes with with medium-high starch content, and preferably a firm, somewhat waxy flesh. Russets are good in the US. Maris Pipers in the UK. Check availability where you live. Five minutes work, and it will be repaid a thousand-fold.
Cut into consistent sizes. Not too big, not too small. And all roughly the same size.
Put cut spuds into COLD water and bring to a boil. DO NOT drop into boiling water.
Lastly: The addition of some onion and parsley takes these from (merely) delicious and into the realm of lip-smackingly heavenly.
Plan roughly 25 minutes for a batch. Three minutes to peel and cut. Seven minutes to bring water to the boil. Then fifteen minutes (total) into the saute pan. Adjust per your experience. But fifteen minutes in reasonably hot oil is enough for them to develop some good color and crispiness, without getting burned or overcooked.
Merci Beaucoup to the French Cooking Academy for this superb recipe! Bon Appetit!
Pretty much a good analysis, Andrew (I I could be so 'personal')
I've just discovered this excellent chef, between him and Jacques Pepin, I'm learning some really good recipes. Thanks.
I will try this method. I live in Idaho, it's my duty.
I'm Irish, me too.
SailfishSoundSystem 😂
We grow a lot of potatoes in the part of Montana where I live, but only Russets. Unfortunately I haven't had good success sauteing them versus the much more expensive other types.
Lol!
😂
My husband had a potato dish made by a French chef on location where he worked. I have been looking for the recipe. Chef said it was a simple dish. Comfort food. Hubby said this looked like it. He loved it
Note to self: Do not watch a French chef sauteing potatoes while FASTING!
These simple basic recipe instructions are soooo helpful! thanks so much!
purée, c'était un secret!!!! patate! ;)
(je met toujours un peu de beurre dans mon huile pour les roussir un peu plus par contre)
Moi aussi Ronan, et bien aussi en l'eau froid a chaud pour dix minutes. Nom Nom avec boeuf roti!! xx
Can you do a few simple, French-inspired recipes for Lent? The ones for leeks last time were pretty great, by the way!
Daniel
Look into some of Julia Child’s buttery fish recipe it’s French inspired.
Thanks! Also - I like your taste in videos.
This is an excellent tutorial - especially since everyone needs to know how to cook potatoes!
Love this recipe! I made these tonight with bratwursts. Picked up the potatoes, onion, and two brats from the local grocery store for less than $1.50!! Way cheaper than the fast food I was contemplating, and a million times tastier! Thanks for all the videos!
great move to skip the fast food option there 😀😀👨🏻🍳
$1.50?? Man, where I live, JUST the onions alone would cost more than that!
These can be done in the oven also. Blanch first, season with salt and pepper, add some oil or duck fat, put on a baking sheet, put into a 170 C./ 350 F. oven. Roast about 30 minutes, toss every 10 minutes, add chopped rosemary last 10 minutes.
Pardon me for saying this ... but ... why ruin a perfectly prepared pan of potatoes with ... mayonnaise and paprika powder ???
So you want a potato low in starch ie waxy potatoes such as red skinned, blue and purple skinned potatoes, and fingerlings. NOT yellow fleshed, Idaho, and russet potates as these are starchy and good for baking.
Same prep for oven roasted too. Very helpful. Waxy potatoes, same size, cold water with salt. Thanks.
the onion and parsley are important too , that’s what make the dish come together. and cooking first high heat to get the color and good look then cook further on low heat 🙂👨🏻🍳 thanks for watching
I’ve tried to make sautéed potatoes I few time an they are always still kind of hard/raw in the middle am I just cooking it on too much of a high heat because I’ve tried lowering the heat an it makes no difference should I boil the potatoes for longer instead of taking them out soon as the water start to boil.. if anyone can help me out that would be much appreciated
I made this today. I also threw a few baby carrots in to add more nutrition and color. It's important to not add the onions too early like I did. In order to avoid burning the onions, I had to take the dish off the heat before the potatoes were as crispy as I would have liked. Oh well. They were still very good. Thank you for this video!
Love these basic recipes! Thank you!
French Cooking Academy : @ 3 25 Non. Pas "blanching," which is a much briefer immersion of more delicate vegetables like asparagus and broccoli in already boiling water, largely to preserve and/or improve color.
What you are you are doing here with starchy pommes is parboiling -- partially cooking them.
The word "blanching" in cooking is also used to cooking without color. In the USA it's used as a term for a quick soak in hot water in order to stabilize color. Usually for colored vegetables. But it can also mean cooking prior to some other type of treatment that will yield color. "blanche them done" , "par boil" or "pre boil" are really all the same thing.
Wow! Fabulous recipe. Many thanks! I was raised in a household with a lovely Irish grandmother cooking potatoes every which way you could imagine. Her cookery was legendary. I've only done this recipe once, but these potatoes are sure-fired go-to for me from now on. Skipping the parsley, I tossed in a good handful of thinly sliced 4 peppers mix with the onion (which I had in a 2 kilo bag frozen). Red, yellow, orange, green peppers. The dish was magnificent! Flavour beyond expectation! I was lucky and hit it just right with the kosher salt in one pass. I think that is one of the keys for sure, as always with potatoes, just the right amt of salt. The potatoes had a very nice lingering heat too. Perfect with the green peppercorn duck sauce! Incroyable!
I've come back to this recipe so many times. Always comes out the best!
Thanks for sharing this method for us to learn!
Loving these veggie side dishes! Looking forward to that special video at the end of the week. Keep it up Stephane ~
Chef you look so cute 👌😊 and finally I found the French recipes channel
I hope you enjoy the content 🙂
Anusha Sony .....Looks cute? He IS cute! ❤️
Is that ‘black steel pan’ a De Buyer Carbon steel pan ? Looks like it to me ;-)
It is a de buyer indeed
I made them again. I used more oil than the first time.
Also turned them on each side as they browned.
Then added the onions, and turned it down for 20 minutes at least,
I used normal fresh red potatoes. This dish rocks.
I asked my guests to rate each dish - grilled pork shoulder steak,
Ravioli in marinaria, your bistro potatoes, and
a very fresh salad with mozzarella chunks.
YOUR POTATOES won all 4 of 4 votes!!!!!!!!!
I will try this today. All your instructions are so easy to follow! You're a wonderful teacher. Thank you so much
Mmmm... I like your pan- fried potatoes so much!! Taste so delicious and yummy dish!! Dipping with mayo taste sooo goodd!! Awesome!! See u anytime!!
I loved the video, but what's the secret? Isn't this common sense cooking?
I saute in olive oil and add rosemary or thyme instead of parsley. I guess it's a bit Provencal.
Nice one Stefan, but can't wait for you to get back to the meat!
Such a classic, French dish that you can put with nearly any protein for a flavor packed meal.
There s a book readily available on Amazon called "One Potato, Two Potato". It has 300 different recipes for Potatoes. It almost always has used versions for sale for as little as 6 bux. Saying this not to undermine Steffane. I pre-ordered and recied his book but am an 'inch' away from joining his courses. I am just offing his readership and Stefanie him himself for some french 'variations. Lastly, I watch his videos literally every day.
Il est charmant et adorable
Great video, informative and no wasted time, before commenting I checked your other videos? Obviously, very well worthwhile subscribing; so I subscribed :)
Its just like my mom makes aloo pyaaj sabji (potato onion fry )in india....
Mon cher chef. The old saying that I remember is as follows: If it grows below the ground, boil with cold water, and if it grows above the ground use already boiling water:. C'est facile non?
do you think they would go well with duck a lorange? with maybe asparagus in foaming butter? trying to make a meal for my husband's birthday, centered around duck a lorange.
?! No shaping to oval? M Escoffier is rolling! LOL, I'm sure these are fine.
I have a question. How do you keep your potatoes crispy after adding the onions. Every time I add the onions it kills the crisp on the potatoes. also how to i keep the potatoes from becoming too oily?
Tried it! Turned out absolutely perfect!!! Thanks French dude
zorro De la Vega 😋😋👨🏻🍳👍
Sir, in 2001 I took an AirFrance flight from São Paulo/London and the croissants in the plain was THE BEST I have ever had Incan still taste it. French cosine is absolutely the best in the whole wide world.
A great way of making potatoes. Those look good.
Bonjour,
I am from Holland and live in the US of A, far away from Idaho... made your recipe tonight - perfect. Merci beaucoup.
Thanks for trying the recipe I am really impressed so many people are willing to try the recipes it's great. 😀😀
Hi Stefan’, hi folks. I cannot find little dishes like that. 6 inches (or so) with a raised edge? Where can I get similar? Thanks.
Here in Spain these are used for tapas. I would look online for terracotta tapa dishes, if I were you. I hope this helps!
@@misottovoce and “terracotta tapas dishes” is EXACTLY the search term I needed, thanks! Oh, and my wife and I were just in Spain last fall. Visited Barcelona, Granada and Madrid. We had a blast!
@@gregc1331 I am glad you had such a good time. I live in the Castellón province about 2 hours drive south of Barcelona. Granada is my very favourite city here in Spain ...especially the Alhambra I must have been there nearly a dozen times.
@@misottovoce Yes! We visited the Alhambra and it was AMAZING!
Olá, eu não tenho este óleo de amendoim, por qual outro posso substituir?
Right on, will try but will sprinkle a pinch of garlic powder on it.
No sodium bicarbonate to change the Ph of the water so it will alter the surface of the potatoes and oil will have a better grip ?
Great video. I now realized why all the time when I was trying to do these, it was always a disaster. I have a question though. Can I precook the potatoes and leave them on the counter for one hour, up until I prepare the rest of the dishes and then roast them?
If yes, then leave them in the hot water, cold water, out of the water...
Thanks a lot in advance!
yes absolutely no problem
wish i knew where you got your dishes from, those old school pans are sweet
At the end add butter!!! It will elevate this dish to another level. BTW, the more onions, the better
Yum. Are you up for trying puree different ways, potatoes, pois casses (don't know the English word) et plus tard un pot au feu?
yes not a bad idea pot au feu is definitely coming
i like these with some msutard and dill, and good cold if you keep them not so browned
TQ JUST FOUND THS CHANNEL,HMMMMM NOW I LOVE POTAT0ES
They have only one kind of potatoes in my country and it’s not that >
I have a fetish with thyme.
Can I substitute the parsley with thyme and add a chopped garlic together with the onions?
Instead of black pepper could I add red cayenne to taste?
Thanks.
Yes anything is possible I am just giving a base recipe then it's to everyone to make it to their own taste . That's the beauty of cooking . Experiments 😋😋😁👨🍳
Makaan "Can I substitute the parsley with thyme and add a chopped garlic together with the onions? Instead of black pepper could I add red cayenne to taste?"
Absolutely not! If you do that, the Maréchaussée will hunt you down and haul you off to the guillotine!
In Quebec I think they call these home fries. It is cooked the exact same way. Lovely chef.
no butter? I thought this was french cooking🤣
French food have a bit similarity with the bengali food.... Croissant dipped in coffee.... Like we also dip our bread /roti in our tea.... Age old style nt the new generation way.....
Just made them - Excellent. I had my pieces a little too large and misjudged the timing of the pork chop, but these were great.
Next time, about 1" by 1" pieces. Will go a little faster.
For this recipe is it better have starchy kind of potatoes? Btw very nice channel, I am actually at school to become chef myself 😃
Make fusion recipies!! like French-Indian food.. We need post-modern cooking now.. At times traditional recipies can be boring.
Potatoes "ideal for roasting" usually means that they have a floury flesh - Maris Piper is the most popular in Europe, as opposed to waxy potatoes - such as Desiree - which are much firmer when cooked - ideal for dishes with sliced potatoes.
😅I can’t stop watching your videos and I want to make every single one of your receipts making this potatoes and one of your chicken receipts
Stephane, please show us how to make classic Provence seafood stew.......Seafood Bouillabaisse ......
Your French bistro saute' potatoes look delicious and I have to make them crispy not knowing about the onion and how to cut the potatoes. I will try it again and thank you so much for this recipe, looks delicious Annie
A “steel pan”???? Do. You mean cast iron?
Wow, that actually worked just fine for me. thanks a lot!
Hello Stephane, you mentioned that you used peanut oil when sauteing the potatoes. I was wondering could I use duck fat or will the duck fat burn in the pan if I tried to bring it to a high heat?
Mon chef chef. J'habite au Brésil et les pommes de terre rouge que nous avon ici s’appele Asterix. Sont les mêmes que vous aves montrer dans le video?
Here in the DC area if I went to major chain grocery store and asked for potatoes that are for roasting I'd likely get a blank stare. Love your videos, Stephen!
Your videos are great. No chef bullshit. Really like the emphasis on mise en place. Some great tips here.
omg ... thank you for this video ... these secrets (cut in exact quarter so same size, put potatoes in water while water still cold) are awesome!
This is one of my favourite potato recipe as side dish or main meal, always winner everyday or party here and you sort of food and you guests are still hungry. 10:10
Thank you, these videos have helped me realize the beauty and simplicity of French cooking. And my family loves it! 🙏
Thanks you for specific details on what potatoes to get , I’m loving your receipts
Was so sure you was going to put those potatoes in the oven. I guess I'll have to find those roasting potatoes. I've been choosing the wrong ones all along.
Ur recipes are really really very nice and most honest I have tired some of them & they hv turned out very good , just one request if you cld post some awesome salad recipes . I throughly enjoy my salads when in France don’t know what is it that makes it taste so so good !!!
I have never in my life seen a potato labeled "ideal for roasting" or anything like that. How about some other information about the right kind of potato? Is it waxy potatoes, as opposed to starchy? Such as red new potatoes?
originalhgc it appears that he recommends a waxy potato. They hold up better for this cooking method.
Most supermarket packets tell you what they are best for - just read the packaging.
Packaging? Where I shop, potatoes are sold loose.
red new potatoes are a waxy variety, good for sauté techniques.
originalhgc ask the grocer where you buy your potatoes, he or she should know.
Made these potatoes tonight and they were very good. A nice accompaniment to the grilled rib eye steaks. Thanks for posting.
Made these a couple days ago and they turned out great! Crispy and tender at the same time. Onions add a little sweetness and parsley brightens this dish.
Stupid question: Do you put a lid on your pot, while you are cooking the potatoes or without a lid?
I get why you peel the potatoes, but I love the color, taste, and crunch of them with skins on.
I would also add small shreds of jamón ibérico or prosciutto to "gild the lily".
I precook them in microwave, is there any drawback with this method?
I made this with red new potatoes and parsley fresh from my garden. It was sooooo delicious and they came out just perfectly. Outstanding video! Thanks! 😊
Awesome, I tossed a crushed but still whole clove of garlic in at the same time as the onions. Wonderful. Served with confit de canard. The hit? Les pommes :/
There are two types of people in this world. Those who eat their sauteed potatoes with mayo, and those who are wrong.
Hello Stephan, I really enjoy your videos and I am learning a lot from them. French cuisine is a great treasure for mankind. In one your videos you said you made your living from computing but when you were younger did you train as a chef or are you self taught? It does not matter if you are self taught because I am trying to teach myself and people like you are helping me a lot. I am just curious about this because you seem to be very professional. I just wonder how you got so good at this.
Blanche, in english, is parboil.
These are very yummy with mushrooms added and a fried egg on top. Used to get something similar to that in Spain. Of course they are good this way too! You videos always produce yummy recipe ideas!
Peanut oil adds THE BEST flavor to potatoes!!!
Fabulous tutorial-many thanks
It's all about par-boiling.
What country are you in ? Roast potatoes in the bag ???
I am in Australia . Sorry for the confusion.What I was saying is that you need to know what type of potatoes you buy . And you You must buy the one made pan frying. That may be called for baking/ frying/ roasting depending on what it is country you are in. This information usually is written on the packaging . This what I was showing 🙂
Great channel. Thanks so much. Keep it up, please!
I cook these at least once a week. They are absolutely delicious.
i usually use butter to fry my potatoes
Aaahhh j’ai les preparé comme ca ! Delicieux 👍🏻🤗
Always love your cooking, Stephan. Yummy!
Merci beaucoup, Stefan. Ca sera formidable pour moi et ma famille.
An ingredient I like to use is a tea spoon of chipotle at the end, gives it a Spanish kind of feel.