Recipes

Potato Lorette

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Nino Salvaggio
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Serves: 4

This is one of the most elegant and sophisticated potato dishes in the classic French repertoire. They do take some time to prepare but the results are well worth it. What you’ll experience in the end are potatoes that are light with a crispy inside. Definitely a dish that your family will want you to make again!

The recipe is prepared in 2 parts. First you make the Duchesse Potatoes, then the Pate a Choux. Stir both together and then fry to become Potato Lorette.

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Ingredients

– FOR DUCHESSE POTATOES
  • 1 lb. Idaho Potatoes, peeled and diced 2″
  • 1 Tbsp. Butter
  • 1 each Extra Large Egg
  • 1 each Egg Yolk
  • 1 1⁄4 tsp. Salt
  • 1⁄8 tsp. Black Pepper, ground

Instructions

TO MAKE THE DUCHESSE POTATOES
  1. Peel potatoes and cut into 1″ pieces. Cover potatoes with cold salted water by 1″ in a 2 quart pot, then simmer, uncovered, until tender, about 15 minutes.
  2. Drain potatoes in a colander and return to pot. Dry potatoes by shaking pot over low heat until all moisture is evaporated and a film begins to appear on bottom of pot, about 2 minutes.
  3. Force potatoes through ricer or mash VERY well into a bowl.
  4. Add butter, whole egg and yolk, salt and pepper and stir with a wooden spoon until very smooth. Keep potato mixture warm, covered and move onto the next step, the Pate a Choux.

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