what are chateau potatoes

what are chateau potatoes?

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what are chateau potatoes?

Chateau Potatoes are the traditional accompaniment to a chateaubriand steak but they are delicious with all main courses!

In some restaurants these potatoes are cut into a tournée shape, which is basically into a long, eight faceted oval shape. Potatoes cocotte are basically the same but cut even smaller!

I have also heard that chateau potatoes were a side dish on the Titanic, where they were cut into slices with eight sides to create a jewel effect.

With both of these methods, the potatoes look pretty, but it can be a waste of potatoes and take a long time. Instead, I have peeled potatoes of the same size to get the uniform effect. The easiest way to get potatoes the same size is to use new potatoes.

Of course, you can cut them like this if you want to. This would be lovely for a special meal for two and any leftover potato from shaping can be cooked and used to make cheese and onion potato cakes.

And, I know there is a lot of butter in this recipe, but it is for special occasions. Feel free to reduce the amount if you prefer.

first recipe

Normally, I wouldn’t peel baby or new potatoes but in this recipe the potatoes are roasted, so they will get a crispier outside from peeling. To save time, if you are feeding a crowd, just wash the potatoes and dry them well so that the butter can crisp up the skin.

Lay the potatoes on kitchen paper to dry off the excess water.

Add the butter, oil, peeled whole garlic cloves, seasoning and potatoes to a heavy based pan that can go from the hob to the oven.

Cook over a medium heat for 5 to 10 minutes, lightly stirring from time to time, until they are lightly golden all over.

Baking time

Preheat the oven to 190 C/375 F/170 FAN/Gas 5 and place the potatoes in the oven for 30 minutes or until crisp and tender.

Remove the garlic from the dish.

Put them in a serving dish and pour over the butter from the pan.

Scatter over the parsley and serve.

second recipe

We’ve entered the second entrees of Titanic’s 1st class dinner menu! I thought I would start with the side dishes first. And, there’s no better start than these golden and crispy Chateau potatoes. These were a country favorite of French nobility and chefs of the day used to cut the potatoes into eight-sided jewel shapes. I’m not that talented so I decided to use an apple corer to cut the potatoes into cylinder shapes and then rounded the corners with a vegetable peeler. Yes, it was a bit of work but I had fun with it. Truth be told, the potatoes taste just as good cut into wedges or chunks. I used baking potatoes for this dish because I think they stay fluffy on the inside while crisping up nicely on the outside. Enjoy!

Ingredients:
6 medium potatoes
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 tablespoon finely chopped fresh rosemary leaves
1/2 teaspoon each salt and pepper

Directions:
1. Peel potatoes. Instead of cutting eight sided jewel shapes we cut the potatoes into thick, evenly shaped wedges.

2. Place butter, oil, and rosemary in large, rimmed baking dish.

3. Set pan in 425F oven for 2 to 3 minutes or until butter is sizzling.

4. Pat potatoes dry; place in heated pan and stir to coat with butter mixture.

5. Bake in 425F oven, stirring occasionally, for 35 to 40 minutes or until potatoes are golden brown.

6. Season with salt and pepper.

third recipe

Chateau potatoes are a simple buttery potato dish, and they were popular back in the 1900s.

The recipe is actually really simple to make, but they were always thought of as a bit fancy. They were served in First Class on the Titanic, apparently, as well as other posh cruise ships – the sort of trip where you’d get your glad rags on for dinner each night!

I can just imagine someone taking a long boat journey across the Atlantic, wearing a beautiful dress, and sitting down to a special meal including these chateau potatoes. They’re easy and cheap to make, but they still feel a bit special.

And even though chateau potatoes are a pretty retro dish these days, they’re just as tasty as ever.

Chateau potatoes are very straightforward – it doesn’t take much to make a potato worth eating.

First, little new potatoes are braised in oodles of melted garlic butter, until they’re just starting to crisp up.

Then, they’re popped in the oven to roast. The golden brown crust that forms is unbelievable, infused with that garlic butter flavour. The middles are soft and fluffy.

All you need is a sprinkling of fresh herbs on top to finish it off beautifully.

Oh, and don’t forget to drizzle over any excess melted butter… wouldn’t want it to go to waste.

make chateau potatoes in advance

Ingredients

  800 g new potatoes of similar size

• Preheat the oven to 190 C/375 F/170 FAN/Gas 5.
• Peel then lay the potatoes on kitchen paper to dry off the excess water.
• Add the butter, oil, garlic, seasoning and potatoes to a heavy based pan that can go from the hob to the oven.
• Cook over a medium heat for 5 to 10 minutes, lightly stirring from time to time, until they are lightly golden all over.
• Place the potatoes in the oven for 30 minutes or until crisp and tender. Remove the garlic.
• Put them in a serving dish and pour over the butter from the pan.
• Scatter over the parsley and serve.

Another recipe

6 medium potatoes

2 tablespoons unsalted butter

1 tablespoon vegetable oil

1 tablespoon rosemary leaf, finely chopped

1/2 teaspoon salt and pepper

Peel potatoes with turning knife. Cut into 8 sided shapes. In rimmed baking sheet, heat butter, oil and rosemary in a preheated 425-degree oven until butter starts to sizzle. Dry potatoes and place in pan and stir to coat with butter mixture. Bake at 425 degrees stirring occasionally for 35 to 40 minutes until golden brown. Season to taste and serve.

Method

1. Preheat the oven to 230-250°C.
2. Choose small, even sized potatoes.
3. Wash, peel and rewash the potatoes.
4. Turn into 8-sided barrel shapes, about 5cm long and 2.5cm across in the centre, reducing to 1.5cm at each end.
5. Prepare enough barrels for 2-3 per person and place in a saucepan of boiling water for 2-3 minutes.
6. Refresh in cold water immediately and drain using a colander.
7. Place the potatoes on lightly oiled greaseproof paper or a non-stick tray, season lightly with pepper and place in the oven for about 1 hour.
8. Turn the potatoes after about half an hour and cook till golden brown.

Food Safety

• Do not use the same utensils on cooked food, that previously touched raw meat.
• Wash hands after touching raw meat.
• Don’t leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with high smoking point to avoid harmful compounds.
• Always have good ventilation when using gas.

Cheesy Potato Casserole

Cheesy Potato Casserole is a great dish to make for a holiday gathering, or anytime you are serving a lot of people. This dish is also known as funeral potatoes because it makes a large quantity, and everyone loves this cheesy potato casserole.

Ingredients

	Hash brown potatoes	2 1/2 Pound
	Chicken broth	16 Ounce (1 can)
	Sharp cheddar cheese	32 Ounce , shredded (2 (16 ounce) packages)
	Sweet onion	1 Large , chopped finely
	Sour cream	16 Ounce (1 can)
	Butter	1/2 Cup (8 tbs) , melted (1 stick)
	Corn flakes	2 Cup (32 tbs) , crushed

Directions

GETTING READY

1. Preheat the oven to 350 degrees F.

2. In a pot, melt the butter. Add the corn flakes and mix well. Set aside.

MAKING

3. In a large bowl, add the hash brown, chicken broth, ½ of the cheddar cheese, onion and sour cream. Mix them well.

4. In a 9×13 inch baking dish, pour the mixture and spread evenly. Sprinkle the rest of the cheddar cheese. Spread butter cornflakes mixture on the top.

5. Cover the dish with a foil and bake it for around 1 hour or till the top part turns golden brown.

6. Remove from the oven and let it sit for around 15 minutes before slicing and serving.

SERVING

7. In a serving plate, serve this casserole with choice of main dish or as it is as snack.

Nutrition Facts

Per ServingPer 100 g

Amount Per 1 Serving
Calories	993.89 Kcal (4161 kJ)
Calories from fat	330.35 Kcal
		% Daily Value*
Total Fat	36.71g	56%
Cholesterol	61.06mg	20%
Sodium	1595.31mg	66%
Potassium	2647.01mg	56%
Total Carbs	156.36g	52%
Sugars	31.2g	125%
Dietary Fiber	23.64g	95%
Protein	15.94g	32%
Vitamin C	16mg	27%
Vitamin A	8.1mg	269%
Iron	7.9mg	44%
Calcium	246.9mg	25%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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