When I was living with my grandparents, the moment my grandmother had finished washing the breakfast dishes, she would peel potatoes for lunch and leave them whole in a bowl of water until it was time to cook them. And she did indeed wipe them dry with a kitchen towel before slicing them into fries or cutting them up to roast them.
We went for lunch to my daughter-in-law's grandmother's a few months ago. She made similar potatoes, using small elongated ones. They were delicious and didn't look a bit burned like on the pictures there. I asked how they were done and was told she used a lot of fat at first, then they are cooked covered. They come out crisp on the outside and well-cooked on the inside.
I just wish I still had my grandmother's cast iron pot which always made perfect potatoes.
Maybe you could snatch one up at one of your fabulous flea markets there. That's the type of item that I imagine turns up every now and then. I see them at Garage/yard sales here occasionally. (not the same sentimental value I know but, they are excellent for cooking so many things) I have a slew of them, from the tiniest of skillets to one of the largest and a covered dutch oven.
A red letter day for me ~ today I finally had the famed Belgian frites.
Of course I was curious but my expectations weren't high, as I never eat fries unless they automatically wind up on my plate with something else ordered. If given a choice, I always choose whatever the alternate to fries is. Certainly it's not something I'd ever order to eat on its own.
But now, like many converts, I am absolutely rabid in my fervor for these ambrosial treats -- so crisp, so hot, so delicious. I even had it the traditional way, with mayonnaise on top.
Yes, Belgian friet/frites are exquisite. As anywhere, there must be bad, nasty greasy ones, but fortunately I haven't experienced that. No, I wouldn't eat friet every day or even every week, but they really are a treat.
By the way, I don't really like snack bars, or snacking outside meals (this is personal; not a judgement on anyone else) and I think I'd prefer a modest moules et frites type restaurant, similar to fish and chips. But then, I do love fish and seafood!
Yes, LaGatta -- in Brussels since yesterday afternoon.
I'd usually agree about outside snacking, but was glad I was directed to do this particular kind of local snacking the local way, as it allowed me to see the appeal of it. And the fries were incredible!
When we were young and carefree I used to get a very heavy cast iron pan, melt a whole pat of butter and tip in lots of eeny weeny baby potatoes, put the lid on and cook gently for about 40 minutes on a very low heat. The resultant potatoes were crisp and golden on the outside and gloriously soft and buttery. My husband and children absolutely adored them...obviously as we became more sensible I stopped making them...maybe I'll make them again one day.
I do that with tiny potatoes, Cheery. They are called "grenaille", but I suspect they are just small potatoes. Anyway, I put them in a pan with some olive oil and herbes de Provence (thyme and other herbs) for about 30 minutes in a hot oven. Popular in my family too.
I came here to ask about recipes for fondant potatoes and found Bixa's link above which is just what I needed. However has anyone got their own fail safe method? I am going to make them for our Christmas meal but have never done so before - probably foolhardy.
I usually do my roast potatoes the same way my mother did, and that was putting them in with the meat right from the get go. They always turn out a deep mahogany brown and are very savoury from the meat juices. But as the meat was being grilled out of the oven I made my roasties in my Airfryer and they were amazing! No, you can't just chuck them in raw willy-nilly. First boil them in strong stock - veg/chicken/beef, your choice. I used three cubes for they amount of water and number of potatoes. Soon as you think the outer potato is a bit soft but still raw, drain and reserve the stock for something else, and tip them into a dish loaded with gallons of butter. The warm potatoes soak it up and after an hour or when you are ready to roast them, pre-heat the Airfyer on full wack and toss them in but hold back half the melted butter. This you add halfway through as they start to brown. They were crisp on the outside and lovely and soft inside.
No seriously, they have some other stuff (burgers, steaks and desserts) but the main focus is potato. They have 4 entrees that are literally just a baked potato and important accoutrements. AND IT WAS AMAZING. full menu here: lapataterie.fr/a-table-ete-2021-2/ 2/8
It was our first time, so naturally i had to go for “Classiques Pom’s” (sic, i think?!). I got the Pom’ Au Four Savoyarde (i am just realizing the apostrophe is for a contraction so maybe that’s not a typo). ANYWAY. BEHOLD. 3/8
And he just goes on and on... Frankly, I have never been to this chain although they have some locations in Paris.
I don't know where or when but I do remember just a couple of years ago dropping across one of these in France and having a meal there.
Edit - Hah! I'll be driving back from Spain to Germany in a few days and I'll be having a night stop just south of Lyon. Just checked and there's one of these a few hundred metres from the hotel. That's my dinner sorted then.