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hello!

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This potato dish is a french method of oven cooking the potatoes which has the same results of cooking the potatoes on (for example) a Lancashire hotpot. It has about 4 layers, which consists of thinly sliced onions or leeks in-between the thinly sliced potatoes and any stock does the trick whether it be chicken, lamb, beef or vegetable.

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Goufrette potatoes is a potato cut from a mandolin. It is about 1/16 inch thick slice of potato and then cut by the waffle blade on the mandolin to create a waffle shape. It is turned a quater each turn to create that certain shape. You could deep fry these to create certain types of crisps.

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1.Heat oven to 375°F. Gently scrub potatoes, but do not peel.
2.Bake 1 hour to 1 hour 15 minutes.
3. When cool scoop out the inside of the potato, then mash the potato and add small amounts of milk
4. Add butter, salt and pepper, stir in cheese and chive.
5. put back into the potato sin and bake for another 20 minuets at 400C

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Megan Haynes
Cook the potatoes for 60 mins to half cook then leave to cool.
Potatoes cut in half with the inside removed so its just the skin then the inside is mixed with egg yolk, chives, cheese, watercress and Dijon mustard, salt and pepper.
The egg whites mixed till fluffy then mixed with the mixture to make it light and fluffy then put in the oven to cook for 20 mins and directly serve

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Luke Williams
Indian people in the Americans who ate potatoes ye Incas seemed to prefer theirs mashed.
Some sources say the potatoes originated in 1771 when a French man named Autoine Prarmenter held a competition on ways to make potatoes

Greet dish to have with this is simply Bangers and Mash
(Sausage and Mashed Potatoes)

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Dauphinoise potatoes are side dishes and are thinly sliced and slow cooked in an oven .
1)The oven is preheated at 160C.
2) The potatoes are thinly sliced at 3mm thick.
3)Garlic cloves are grated .
4) Potatoes are seasoned with black pepper or salt
5)Double cream is poured over the potatoes
6)They're put in a gratin dish and baked in the oven for 1 to 1 and a half hours

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1. firstly you need to wash and peel the potatoes
2. Then you will need to cover the potatoes with cold water in a large pot and bring to the boil , with 2 tsp of salt. boil until they are tender and drain
3.Mash the potatoes into a large bowl with either a masher or potato ricer, until smooth and lump free
4. Next add 1/2 a cup of cream and 2 egg yolks along with salt and pepper to taste. Mix well
5. pipe the potatoes into swirls on a baking tray and bake in a 425 F oven until lightly browned  for around 20-25 minutes .

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Noisette potatoes are sautéed roasted potatoes which are shaped into small spheres, the spheres are made using a melon baller.

Noisette potatoes done because they look appealing and due to their smaller size are much easier to digest and take less time to cook.

Noisette potatoes are used similarly as traditional roasters and can be used for more intricate decoration on plates if needed.

1.Wash and peel the potatoes and then rewash them.

2.Scoop outthesphereswithaNoisettespoon (melon baller), and blanch them in boiled salted water.

3.Cook in a little oil in a sauté/Frying pan. Colour on top of the stove, add butter and finish cooking in the oven at 230-250C until cooked.

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Healthy Oven Chips (Slimming World Recipe) - Ffion Thorne

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Healthy Oven Chips (Slimming World Recipe) - Ffion Thorne

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1. Wash, peel and cut the potatoes into chips.
2. Place them onto a plate with a kitchen roll and place in the microwave for 8 minutes to soften. Preheat the oven at 180 degrees.
3. Spray a tray with Fry Light cooking spray and place the chips onto the tray and sprinkle with seasoning like ground paprika to flavour the chips.
4. Place the chips into the oven for 20 minutes or until they are golden brown. During cooking, you should turn the chips over using a fish slice to ensure even cooking.

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saute potatoes in butter for 20 mins or until golden and soft and then season with salt and pepper then add some parsley .
chateau  potatoes are usually served with duck .
they originate from France