It is one of the vegetables most purchased by the French at the moment, while confinement aimed at slowing down the coronavirus epidemic means going out to shop less often and sometimes paying attention to your budget. But when you've made a mash, sautéed apples and fries, how do you reinvent the potato? Here are four recipe ideas that will delight young and old.
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Potato waffles
Peel your potatoes (600 grams), rinse them and grate them finely, as you would for grated carrots.
Above all, do not rinse them with water afterwards: the potatoes must keep their starch.
Once the potatoes are ready, whisk the egg yolks (2) with milk (25cl). Gradually add the flour (120g), then add the grated cheese (60g of Gruyère, Comté or Parmesan) and the oil (4 tablespoons). And mix with the grated potatoes.
You can add a few herbs, even a little bacon or turkey breast cut into pieces. All that's left is to cook in a well-buttered waffle iron!
Tip: these waffles can be cooked in advance and ironed in the waffle iron for about thirty seconds before going to the table, or made smaller, for the aperitif.
Swedish potatoes: Hasselback potatoes
You should choose potatoes with firm and organic flesh, ideally, because you will keep the skin.
Start by preheating your oven (200 degrees).
Cut your potatoes. They must be cut into slices while keeping the base of the potato.
The trick is to use 2 wooden spoonfuls, and wedge the potato in between, so as not to cut the base.
Then you sprinkle them with herbs: thyme, rosemary, oregano, then salt and pepper. Add in each slice of butter or smoked breast.
You sprinkle your potatoes with olive oil, before placing them in a baking dish, for 45 minutes at 180 degrees. The potatoes should be golden.
When cooked, your potatoes will open, like flowers: the slices will spread.
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The potato cove
As with waffles, you grate your potatoes, and above all you do not wash them afterwards.
In a very buttered frying pan, you spread your grated potatoes, and form a giant pancake that you flatten well, rounding the edges.
On the edges of your pancake, you slip butter hazelnuts. It has to bubble! Let it be greedy. Cook for 10-15 minutes over medium heat.
When it is golden below, take a plate to turn your pancake. Add butter to the edges again, and cook gently for 10-15 minutes. When it's golden, it's cooked!
Sweet potato cake
Cook the potatoes (firm or floury flesh, not fondant - 300g), before peeling and mashing them. Melt the butter (120g) to make it become hazelnut. It must have a pretty brown color. Once done, we leave it aside.
The egg yolks (3) are mixed with the sugar (125g) and the almond or hazelnut powder (125g). Once the mixture is very frothy, add the butter (without the impurities, passing it through a small colander).
Then beat the egg whites, very firm, and add them to the preparation. The mold is buttered, before pouring the dough into it and sprinkling with a little icing sugar. And in the oven, for 45 minutes at 160 degrees.
The result is incredible: you don't smell the potato at all, which replaces the flour, and the cake has a melting texture.