How to Cook Potatoes

If you thought potatoes were only for boiling, chipping, roasting or mashing, think again. Become an expert with this guide on how to cook potatoes. Potatoes are one of the most versatile vegetables in the kitchen, and can be used as an accompaniment to many dishes, or served as a dish in itself.

If you thought you knew how to cook potatoes, you may be surprised to learn how many ways there actually are.

Each term has a French name that you may have seen in restaurants, and I have included them below.

Surprise your guests by printing out menus with the French names for various potato preparation or cooking methods.

Pommes Nature

1. Wash, peel and rinse potatoes.
2. Chop into pieces of a similar size. Plan on 2 - 3 pieces per person.
3. Cook in boiling salted water for 20 minutes.
4. Drain well and serve in a vegetable serving dish.

Pommes Persillées

1. Prepare and cook potatoes as for plain boiled (above).
2. Brush liberally with melted butter and sprinkle with chopped parsley.

Pommes à la Neige

1. Wash, peel and rinse potatoes.
2. Cook in boiling salted water for 20 mins.
3. Drain the water off.
4. Cover the saucepan with a lid and put on a low heat to dry out the potatoes.
5. Pass through a potato ricer or a medium sieve directly into a vegetable dish for serving.
6. Serve.

Pommes Purée

1. Proceed as in 1 - 4 above as for Riced Potatoes.
2. Return the potatoes to a clean pan.
3. Add 25g (1oz) butter per ½ kg (1lb) and mix in with a wooden spoon.
4. Gradually add warm milk 30ml (about 2 tablespoons) stirring continuously until a soft creamy consistency is reached.
5. Correct the seasoning.
6. Serve dome shaped in a vegetable dish.
7. Flute or scroll with a palette knife.

Pommes Purée au Gratin

1. Follow 1 - 6 above, then sprinkle with grated cheese and melted butter.
   

Pommes Purée à la Crème

1. Follow 1 - 6 as for Pommes Purée, then surround with a cordon of fresh cream.

Pommes Duchesse

1. Proceed as for Riced Potatoes 1 - 4.
2. Use a clean pan and put the potatoes into it.
3. Add 1 egg yolk per ½ kg (1lb) and beat well into the mixture with a wooden spoon.
4. Mix in about 25g (1oz) butter or margarine per ½kg (1lb).
5. Adjust the seasoning.
6. Place the mixture into a piping bag with a large star tube.
7. Carefully pipe it out into neat spirals approx. 2cm (1 inch) in diameter and 4cm (2 inch) high on to a lightly greased baking sheet.
8. Put in a hot oven for a couple of minutes to slightly harden the edges. (230° - 250°C)
9. Remove from oven and brush with beaten egg.
10. Return to hot oven and brownly lightly.
11. Serve in a vegetable dish.

Pommes Brioche

This is a Duchess mixture placed into a small brioche or cottage loaf shape- i.e. 2cm (1inch) diameter ball with a ½cm (quarter inch) diameter ball on top pierced completely through with a small knife.

Complete as for Duchess potatoes 8 - 11.

Pommes Croquettes

1. Make a Duchess mixture moulded cylindrical shape 4 x 2cm ( 2 x 1 inch).
2. Dip and turn in flour, then beaten egg and breadcrumbs so that the coating is even all round.
3. Use a palette knife to re-shape, if necessary, and deep fry in hot fat in a frying basket at 185°C
4. Remove from hot from when it attains a golden color, and drain well and serve on dish paper.

Pommes Marquise

1. Pipe out Duchess mixture in the shape of an oval nest 4 x 2cm (2 x 1 inch).
2. Glaze as for Duchess Potatoes 8 - 10.
3. Place a spoonful of cooked tomato concassée (see recipe below) in the centre and sprinkle with a little chopped parsley.
4. Serve in a vegetable dish.

• tomatoes 1lb (400g)
• fat 1oz (25g)
• shallot or onion 1oz (25g)
• salt, pepper

1. Remove the eyes from the tomatoes.
2. Place into boiling water for 5 - 6 seconds.
3. Then run under cold tap.
4. Remove the skins, cut in half and scoop out the seeds.
5. Chop the tomatoes up roughly.
6. Meanwhile fry the chopped onion or shallot gently in the fat without coloring.
7. Add the tomatoes and seasoning.
8. Simmer over a low heat to allow all the moisture to evaporate.

Pommes Dauphine

1. Combine 400g (1lb) Duchess Potato mixture with ⅛ litre (¼ pint) choux pastry (no sugar in the choux pastry). See recipe below.
2. Mould cylindrical shape 4 x 2cm, (2 x 1 inch).
3. Deep fry in hot fat (185°C)
4. Serve on dish paper.

Pâte à Choux

• water ½ pint (250mls)
• flour 5oz (125g)
• margarine 4oz (100g)
• salt
• eggs 4
• pinch sugar

1. Put the water, sugar and fat in a saucepan and bring to boil.
2. Remove from heat.
3. Sieve the flour into the mixture and add the salt. Beat mixture well.
4. Return to a moderate heat and stir continuously until the mixture leaves the side of the pan.
5. Remove from heat and allow to cool.
6. Add  in the beaten eggs slowly, mixing well all the time.
7. The paste should be of a dropping consistency.

Pommes Lorette

• Prepare a Dauphine Potato mixture.
• Shape into small fat rolls. 
• Deep fry in hot fat (185°C)
• Serve on a dish paper.

Pommes Vapeur

1. Wash, peel and rinse potatoes.
2. Place in a in a steamer for 20 minutes.
3. Remove and serve in a vegetable dish.

Pommes en Robe de Chambre

1. Choose potatoes that are similar sized.
2. Scrub well to remove any dirt on the potato.
3. Cook in a dedicated steamer or boil in salted water for 20 mins.
4. Serve unpeeled on a serviette or on a silver dish.

Pommes Sautées

1. Select medium-even sized potatoes.
2. Scrub well under a running tap.
3. Plain boil or cook in the steamer.
4. Cool slightly and peel.
5. Cut into approximately 2mm (⅛ inch) slices.
6. Place into hot shallow fat in a frying pan and fry until lightly browned, then season with salt.
7. Serve in a vegetable dish, sprinkle with chopped parsley.

Pommes Lyonnaise

1. Allow twice the weight in potatoes to the onions.
2. Chop and fry the onions.
3. Prepare Sauté Potatoes as above.
4. Mix the two together.
5. Serve as for Pomme Sautées.

Pommes Chips

1. Wash, peel and rinse potatoes.
2. Cut into very thin slices on the mandolin if you have one, or by hand.
3. Rinse the slices well under cold running water and dry in a cloth.
4. Place into hot deep fat and fry until golden brown and crisp.
5. Drain well on kitchen paper and season with salt.

Serve Potato Crisps with drinks at cocktail parties, or as a garnish for other dishes.

Pommes Gaufrettes

1. Wash, peel and rinse potatoes.
2. Using a corrugated mandoline blade, cut in slices giving a half turn in between each cut in order to obtain a wafer or trellis pattern.
3. Cook and serve as for Potato Crisps.

Pommes Pailles

1. Wash, peel and rinse potatoes. 
2. Cut into fine julienne strips.
3. Wash well and drain in a cloth. 
4. Cook in hot deep fat until golden brown and crisp at 185C. 
5. Drain well and season with salt.

Use Straw Potatoes as a garnish.

Pommes Allumettes

1. Select medium even-sized potatoes.
2. Wash, peel and rinse.
3. Trim on all sides to give straight edges.
4. Cut into slices 4cm x 2mm (2 x ⅛ inch).
5. Cut the slices into 4cm x 2mm x 2mm (2 x ⅛ x ⅛ inch).
6. Wash well and dry in a cloth.
7. Fry in hot deep fat until golden brown and crisp. (185°C)
8. Season with salt and serve.

Pommes Mignonettes

1. Prepare, wash and trim as in Matchstick Potatoes.
2. This time, cut into 2cm x 4mm (1 x ¼ inch) slices.
3. Cut into 2cm x 4mm x 4mm (1 x ¼ x ¼ inch) strips.
4. Cook and serve as for matchstick potatoes.

Pommes Frites

1. Prepare, wash and trim as in previous recipe.
2. Cut into slices 1cm (½ inch) thick and 4cm (2 inches) long.
3. Cut the slices into strips 4 x 1 x 1cm (2 x ½ x ½ inch) long.
4. Rinse well under running tap and dry in a cloth.
5. Cook for a few minutes in a frying basket without allowing them to color in moderate hot fat (165°C)
6. Drain and place aside on kitchen paper covered trays until required.
7. Replace in frying basket and fry in deep hot fat till crisp and golden. (185°C)
8. Drain well and add salt.
9. Serve on a dish paper in a vegetable dish.

Pommes Pont Neuf

1. Select large even sized potatoes.
2. Prepare, wash and trim as in previous recipe.
3. Cut into slices 2cm (1inch) thick, 4cm (2inches) long.
4. Cut the slices into strips 4 x 2 x 2cm (2 x 1 x 1 inch).
5. Wash and dry on a cloth.
6. Cook in moderately hot fat without coloring (165°C). Drain.
7. Heat the fat until almost smoking (185°C).
8. Re-cook the potatoes to a golden brown.
9. Drain well, season with salt.
10. Serve on a dish paper in a vegetable dish.

Pommes Bataille

1. Select large even-sized potatoes.
2. Wash, peel and rinse.
3. Cut into 1cm (½ inch) slices.
4. Cut the slices into 1cm (½ inch) strips.
5. Cut the strips in 1cm (½ inch dice).
6. Cook as for Fried Potatoes.

Pommes au Four

1. Select good sized potatoes and allow 1 per portion.
2. Scrub well, and make a 1mm deep incision all the way round the potato.
3. Place on a bed of salt on a tray in a hot oven for approximately 1 hour.(230 - 250C). Turn the potatoes over after 30 minutes.
4. Test by holding the potato in a cloth and squeezing gently, if cooked it should feel soft.
5. Serve in between the folds of a serviette on a flat silver dish or on a dish paper.

Pommes Macaire

1. ½kg (1lb) will yield  2 - 3 portions. 
2. Prepare and cook as for Baked Jacket Potatoes. 
3. Cut in halves and remove the centres with a spoon, which you put into a basin. 
4. Add 25g (1oz) butter per ½kg (1lb), and salt and mill pepper. 
5. Mash and mix as lightly as possible with a fork. 
6. Using a little flour, mould into a roll, then divide into pieces, allowing one or two per portion. 
7. Mould into 2cm (1inch) round cakes, flour lightly. 
8. Shallow fry on both sides in very hot clarified fat. 
9. Serve in a vegetable dish.

Pommes Boulangère

• potatoes 400g (1lb)
• white stock 250ml (½ pint)
• salt, pepper
• onions 100g (4oz)
• butter, margarine or dripping 25 - 50g (1 - 2oz)
• chopped parsley

1. Cut the potatoes thinly into 1mm slices on a mandolin if you have one, if not by hand with a sharp knife.
2. Peel and slice the onions finely.
3. Mix the onions and potatoes together and season with freshly ground pepper and salt.
4. Place the onions and potatoes together in a well-buttered shallow earthenware roasting dish or tin with seasoning.
5. Arrange overlapping slices of potato on top and cover with stock so that the mixture is barely covered.
6. Add a few knobs of butter over the top.
7. Place in a hot oven for about 20 mins or until lightly colored. (230 - 250C).
8. Reduce the heat to about 180C and leave it cooking for a further hour, occasionally pressing the mixture down firmly with a fish slice or similar.
9. When it is ready, all the stock should be absorbed into the potato.
10. Serve in a vegetable dish with sprinkled chopped parsley on top.

Pommes Fondantes

1. Select small or even-sized medium potatoes.
2. Wash, peel and rinse potatoes.
3. Turn into 8-sided barrel shapes, allowing 2 - 3 per portion, each approximately 4cm (2 inches) long, end diameter 1½cm (¾ inch), centre diameter 2½cm (1¼ inch).
4. Brush with melted butter or margarine.
5. Place in a pan suitable for the oven.
6. Half cover with white stock, season with salt and pepper.
7. Cook in a hot oven, brushing the potatoes frequently with butter or margarine. (230° - 250°C)
8. When cooked, the stock should be completely absorbed by the potato.
9. Dress in a vegetable dish, brush with melted butter or margarine.

Pommes Rôties

1. Wash, peel and rinse the potatoes.
2. Cut the potatoes into evenly-sized pieces. 3 - 4 pieces per person is a good measure.
3. Heat some dripping in a roasting tray.
4. Add the potatoes, which you should have dried in a cloth, and cover in dripping on all sides.
5. Season with salt and cook in a hot oven (230° - 250°C)
6. After half an hour, turn the potatoes over.
7. Roast under they are a golden brown color. Drain on kitchen paper.
8. Serve in a vegetable dish.
9. The Cooking time for roast potatoes is approx 1 hour.

Pommes Château

1. Select small even-sized potatoes.
2. Wash, and if they are of a fairly even size, they need not be peeled, but can be turned into barrel-shaped pieces approx. the size of Fondant Potatoes.
3. Place in a saucepan of boiling water for 2 - 3 minutes, then plunge into cold water and drain in a colander.
4. Finish as for Roast Potatoes.

Pommes Rissolées

Proceed as for Château Potatoes, with the potatoes half the size. Cooked potatoes may be used, in which case they are browned in shallow fat in a frying pan.

Pommes Cocotte

Proceed as for Château Potatoes, but with the potatoes a quarter the size, using a sauté pan or frying pan.

Pommes Noisette

1. Wash, peel and rinse the potatoes.
2. Scoop out balls with a noisette spoon.
3. Cook in a little fat in a sauté pan or frying pan.
4. Color on top of the stove and finish cooking in the oven. (230° - 250°C)

Pommes Parisienne

Prepare and cook as for Noisette Potatoes. Just before serving, for each 500gms (1lb) of potatoes, melt a tablespoon of meat glaze in a pan, add the cooked potatoes, roll them around so as it give them a light covering and serve.

Pommes au Lard

• peeled potatoes 400g (1lb)
• button onions 400g (1lb)
• salt, pepper
• streaky bacon 100g (4oz)
• white stock 250ml (½ pint)
• chopped parsley

1. Cut the potatoes into 1cm (½ inch) dice.
2. Cut the bacon into ½cm (¼ inch) pieces, lightly fry with a little fat together with the onions, brown lightly.
3. Add the potatoes, half cover with stock, season with salt and pepper.
4. Cover with a lid and cook steadily in the oven for approx. 30 mins (230 - 250C).
5. Correct the seasoning, and serve in vegetable dish, sprinkled with chopped parsley.

Pommes à la Crème

1. Boil the potatoes in water while still in their their jackets.
2. Peel and cut into slices.
3. Place in saucepan, add milk so that the potatoes are barely covered, add salt and simmer for approx. 10 mins.
4. Remove from heat, add 2 tablespoons of cream and gently mix in well.
5. Serve in a vegetable dish.

Pommes Maître d’Hôtel

Proceed as for Pommes à la Crème with chopped parsley added.

Pommes Delmonico

1. Wash, peel and rinse the potatoes.
2. Cut into 6mm dice.
3. Place in a saucepan, add milk so that the potatoes are barely covered, season with salt and pepper, and allow to cook for approx. 30 - 40 mins.
4. Place in an earthenware or oven dish, sprinkle with bread crumbs and melted butter and brown in the oven or under the salamander.
5. Serve on a silver flat dish.

Pommes Nouvelles

Method I

1. Wash the new potatoes and boil or steam in their jackets until cooked.
2. Cool slightly, peel while still warm and place in a pan of cold water.
3. When required for service, add salt and a bunch of mint to the potatoes and heat through slowly.
4. Drain well, serve in a vegetable dish, brush with melted butter and sprinkle with chopped mint or decorate with blanched, refreshed mint leaves.

Method II

1. Scrape the potatoes and wash well.
2. Place in a pan of salted boiling water with a bunch of mint and boil gently until cooked.
3. Takes approx. 20 mins.
4. Serve as above.

Pommes Nouvelles Rissolées

Cooked, drained new potatoes fried to a golden brown in good fat or preferably butter.

Pommes Parmentier

1. Select medium to large sized potatoes.
2. Wash, peel and rinse.
3. Trim on three sides and cut into 1cm (½ inch) slices.
4. Cut the slices into 1cm (½ inch) strips.
5. Cut the strips into 1cm (½ dice).
6. Wash well and dry in a cloth.
7. Cook in hot, shallow fat in a frying pan until golden brown.
8. Drain, season and serve in a vegetable dish with chopped parsley.

So you see, there are so many different ways to cook potatoes. If you'd like to try some of these recipes, remember to bookmark this page so that you can come back and try them out. I hope you now have some new ideas for the kitchen.