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29 November 2021

The humble tattie or a chance to create culinary magic: however you view this versatile veg, the festive period is definitely a time to show off culinary skills with variations on how to serve this staple food. If you google “How to cook potatoes” or something similar you will find a wealth of ideas.  In fact, it seems every ‘online’ chef has a variation on a theme.

We’ve picked just a few posh recipes that will have patrons in the restaurant or family gathered round the Christmas Dinner table awarding 5 potato stars.

Pommes Pont Neuf or Parisian Fired Potatoes offers no ambiguity on where this recipe originated from.  Pomme Pont Neuf is a type of french fries. The legends tell that the first fries introduced in France were in the famous “Pont Neuf ( Pont Neuf” is the most ancient bridge in Paris). The Pomme Pont Neuf is really popular in Paris, it is in fact one of the best-sellers on the menu of most restaurants, especially bistros. The Pomme Pont Neuf is twice larger than regular allumette-fries (the one you can find in fast food).

Here at Fresh Food Express. We can supply pre-cut to the exact size top quality potatoes ready for chefs to create their own Pommes Pont Neuf.

We also supply prepped Potato Fondants ready to be cooked off and add the wow factor to any dish.  But what are fondants? Fondant potatoes, or pommes fondant, is a method of preparing potatoes that traditionally involves cutting them into cylinders, browning the ends, and then slowly roasting them in butter and stock.  Another dish with French origins.

Dauphinoise Potatoes are a popular yuletide dish with its stronger flavours and appetising aroma.  Again with its origins in France (as the name suggests Dauphinois is a dish of sliced potatoes baked in milk or cream, using the gratin technique, from the Dauphiné region in south-eastern France.

There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise. Gratin Dauphinois is made with thinly sliced raw potatoes, milk or cream, and sometimes Gruyère cheese cooked in a buttered dish rubbed with garlic. The potatoes are peeled and sliced to the thickness of a coin, usually with a mandolin. they are layered in a shallow earthenware or glass baking dish and cooked in a slow oven; the heat is raised for the last 10 minutes of the cooking time.

Just for info Gratin is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter.  

We stumble across this exquisitely named dish whilst doing some tattie research and thought we add it in for some fun.

Funeral Potatoes is a traditional potato hotdish or casserole that is popular in the American Intermountain West and Midwest. It is called "funeral" potatoes because it is commonly served as a side dish during traditional after-funeral dinners, but it is also served at potlucks, and other social gatherings, sometimes with different names. The dish usually consists of hash browns or cubed potatoes, cheese (Cheddar or Parmesan), onions, cream soup (chicken, mushroom, or celery) or a cream sauce, sour cream, and a topping of butter with corn flakes or crushed potato chips. Ingredients in some variations include cubed baked ham, frozen peas, or broccoli florets

However, back home,  if your guests really just want traditional roasted potatoes, don’t forget we can supply those as well, already prepped with sharper edges and rough cut to ensure a truly crispy result.