French Bistro Saute Potatoes Cooking Secrets | French Bistro Recipes
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- Опубліковано 19 лют 2018
- Join my online French cooking classes 👨🍳: learn.thefrenchcookingacademy... 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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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 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!
I've just discovered this excellent chef, between him and Jacques Pepin, I'm learning some really good recipes. Thanks.
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
Love these basic recipes! Thank you!
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.
Great demo - love this series. Thank you!
Loving these veggie side dishes! Looking forward to that special video at the end of the week. Keep it up Stephane ~
I will try this today. All your instructions are so easy to follow! You're a wonderful teacher. Thank you so much
Thanks you for specific details on what potatoes to get , I’m loving your receipts
Wow, that actually worked just fine for me. thanks a lot!
I’ve made these pots a couple of times now. So simple and taste real good. Good with all sorts of dips too. Thank you.
I've come back to this recipe so many times. Always comes out the best!
Thanks for sharing this method for us to learn!
Just made these this morning. Delicious!
Thank you, these videos have helped me realize the beauty and simplicity of French cooking. And my family loves it! 🙏
These simple basic recipe instructions are soooo helpful! thanks so much!
Such a classic, French dish that you can put with nearly any protein for a flavor packed meal.
Always love your cooking, Stephan. Yummy!
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! 😊
I always learn from you Stefan, thank you.
J adore! A tester de toute urgence! Merci pour les conseils 😘
I am so happy I discovered your channel:-) Thank you for sharing
This is an excellent tutorial - especially since everyone needs to know how to cook potatoes!
Wow this looks really amazing yummy.
Fabulous tutorial-many thanks
Made these potatoes tonight and they were very good. A nice accompaniment to the grilled rib eye steaks. Thanks for posting.
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!
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 channel. Thanks so much. Keep it up, please!
Classic and beautiful taste
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.
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!
Tried it! Turned out absolutely perfect!!! Thanks French dude
zorro De la Vega 😋😋👨🏻🍳👍
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!
I made this potato dish for my family and they loved it, as did I!
Yes! I learned LOTS! You are an awesome teacher, thank you! 🙏
my pleasure
Great tips!
Looks delicious chef.
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
Simple and elegant.
Aaahhh j’ai les preparé comme ca ! Delicieux 👍🏻🤗
Great video, informative and no wasted time, before commenting I checked your other videos? Obviously, very well worthwhile subscribing; so I subscribed :)
U make it look so easy.
A great way of making potatoes. Those look good.
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!
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
Merci beaucoup, Stefan. Ca sera formidable pour moi et ma famille.
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!
😂
Thank you!
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!
I cook these at least once a week. They are absolutely delicious.
Nice… I try this tonight
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!!
Delicious! Merci beaucoup!!
🙂👍👨🏻🍳
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!
Great tips 😍
I love this channel!! Great food and video production values.
Super...merci beaucoup
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. 😀😀
Loving the french food lol
I love it 👌👌👌💞
Thank you, Stephan. You are such a master chef and very charismatic.
I have cooked so many of your dishes and they have all turned out faultlessly. Implementing your techniques has made me a better cook! Thank you!
Excellent, Chef!
thanks
Looks delicious mmmm
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 !!!
wish i knew where you got your dishes from, those old school pans are sweet
😅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
I did it today. It came great
🙂👨🏻🍳
Very good sir classic :)
Really enjoyed this simple little teach in. You have a new sub. Thank you
Now my favourite always
Amazing
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.
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.
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.
Stephan rocks in the kitchen.
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!!!!!!!!!
Your videos are great. No chef bullshit. Really like the emphasis on mise en place. Some great tips here.
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.
Yummy
i like these with some msutard and dill, and good cold if you keep them not so browned
Yummm 👍👍👍
Stephane, please show us how to make classic Provence seafood stew.......Seafood Bouillabaisse ......
In Quebec I think they call these home fries. It is cooked the exact same way. Lovely chef.
I would also add small shreds of jamón ibérico or prosciutto to "gild the lily".
I get why you peel the potatoes, but I love the color, taste, and crunch of them with skins on.
Yummmyyy
An ingredient I like to use is a tea spoon of chipotle at the end, gives it a Spanish kind of feel.
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
Osam!
For this recipe is it better have starchy kind of potatoes? Btw very nice channel, I am actually at school to become chef myself 😃
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
Nice one Stefan, but can't wait for you to get back to the meat!
At the end add butter!!! It will elevate this dish to another level. BTW, the more onions, the better
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.
Olá, eu não tenho este óleo de amendoim, por qual outro posso substituir?
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
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?
TQ JUST FOUND THS CHANNEL,HMMMMM NOW I LOVE POTAT0ES
if you score the potatoes or shake them around, the get roughed up on the surface. When you fry them, they'll be even more crispy.