YatCuisine Podcast - New Orleans/Creole Potato Dishes

New Orleans and Creole Potato Dishes

The Podcast (30:57, 28.3mb)

The Recipes

Brabant Potatoes - See the Creole Chicken Podcast

Creole Parsley Potatoes

Yield - 12 Dinner Servings

Ingredients
4 LBS CREAMER RED POTATOES
2 TBSP LEMON JUICE
1 GALLON CHICKEN STOCK
1/2 LB BUTTER
1 TSP WHITE PEPPER
1 TSP SALT
1 BUNCH CILANTRO (Chopped)

Method
Peel potatoes, wash in cold water and douse with lemon juice. (This will stop potatoes from turning brown.) Use a large stock pot and over high heat, boil the potatoes in the chicken stock. Test the potatoes for doneness after 10 minutes, by cutting one in half with a knife. The potatoes should be watched carefully and removed the minute that they are cooked though. Do not over cook the potatoes. The potatoes can be refrigerated at this time for service latter or held covered in a warmed serving bowl.
Over medium heat, melt the butter in a large cast iron skillet. Add the potatoes and lightly fry in the butter. Add the remaining seasonings, turn frequently to coat all sides of the potatoes with the cilantro. Continue cooking for an additional 3-5 minutes. Serve immediately.

Alternate Method #1
1 TSP SPANISH PAPRIKA
1/2 TSP GROUND CAYENNE PEPPER
Add the above ingredients at the end, the deep red color and taste will greatly enhance this dish.

Alternate Method #2
Use crab boil in lieu of the chicken stock, this add a distinctive South Louisiana flavor.

Creole Potato Salad

* 3 pounds red potatoes, cubed
* 1/2 cup mayonnaise
* 1/2 cup creole mustard
* 1 tablespoon red wine vinegar
* 1 teaspoon salt
* 1 teaspoon prepared horseradish
* 1/2 teaspoon dried thyme
* 1/4 teaspoon garlic powder
* 1/4 teaspoon ground red pepper
* 6 hard-cooked eggs, chopped
* 1 medium size sweet onion, diced

Cook potatoes in boiling salted water to cover 12 minutes or until tender, drain and cool slightly.

Stir together mayonnaise, creole mustard and the next six ingredients in a large bowl; add potatoes, eggs, onion, tossing gently.

Serve at room temperature or chilled. Serves 8

Pomme de Terres Soufflees (Soufflee Potatoes from Antoine's Restaurant)

2 pounds large potatoes
Oil
Salt

Wash and peel the potatoes and cut lengthwise into slices 1 1/4 inches wide and one-eighth inch thick. Soak the potato slices in cold water to remove excess starch.

Have two pots filled with oil, one at a moderately hot temperature (275 degrees F) and the other at a very hot temperature (400 degrees F). Drain the potatoes and dry them carefully. Put a single layer of potatoes into a frying basket and lower the basket into the moderately hot oil. Keep moving the potatoes around, dipping the basket in and out of the oil until the potatoes begin to brown and to puff. The partially cooked potatoes may be set aside for awhile before the second stage, or may be finished immediately.

Put the partially cooked potatoes in a basket and dip the basket into the pot of very hot oil. Again be careful to cover only the bottom of the basket with potatoes and to keep them moving around in the oil until they are golden brown, well puffed and crispy.

Remove from the oil, drain on absorbent paper and sprinkle with salt for seasoning. Serves 6.