Best 6 Pommes Byron Recipes

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Indulge in the delectable flavors of Pommes Byron, a dish that combines the essence of French cuisine with a tantalizing twist. This culinary masterpiece showcases tenderloin steak, expertly seared and bathed in a rich, velvety sauce, accompanied by golden-brown pommes frites and a medley of sautéed mushrooms, onions, and tomatoes. As you savor each succulent bite, the harmonious interplay of flavors will transport you to a world of culinary delight. Discover the secrets behind this exquisite dish with our comprehensive guide, featuring step-by-step instructions and helpful tips to ensure a perfect recreation of this timeless classic in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

MARQUIS POTATOES



Marquis Potatoes image

Marquis Potatoes transform the potato into a fancy finger food perfect for entertaining! Creamy mashed potatoes are piped in layers and baked until golden.

Provided by Isabel Laessig

Categories     Side Dish

Time 1h15m

Number Of Ingredients 12

1 1/2 pounds russet potatoes
4 egg yolks
4 tablespoons unsalted butter (softened at room temperature)
2 tablespoons heavy cream
Salt, pepper, and freshly grated nutmeg (to taste)
2 tablespoons unsalted butter
1 small shallot (peeled and thinly sliced)
1 garlic clove (minced)
6 roma tomatoes (diced)
3 tablespoons finely chopped fresh parsley
Salt and pepper (to taste)
Additional fresh parsley (for garnish)

Steps:

  • Preheat oven to 400˚F. Line two baking sheets with parchment or a silicone liner.
  • Peel the potatoes and cut into 1 inch pieces. Place in a saucepan and cover with water. Bring to a boil and simmer until the potatoes are tender, about 20 minutes. Drain and transfer the potatoes to a large bowl.
  • Mash the potatoes until completely smooth using a potato ricer or masher. Fold in the egg yolks, one at a time, while the potatoes are still warm. Fold in the softened butter and cream. Season to taste with about 3/4 teaspoon salt and pinches of freshly ground black pepper and nutmeg.
  • Transfer the creamy potatoes to a large piping bag fitted with a 1/2 inch star tip. Pipe a small round, enclosed circle of potato about 2 inches wide on the prepared baking sheet. Around the edge of the circle, pipe 3 layers tall, leaving a cavity in the center. Repeat with the remaining potato mixture to make about 20 Marquis Potatoes.
  • Bake the potatoes in the preheated oven until the tops are golden, about 20 minutes, rotating the baking sheets around the 10 minute mark.
  • Once golden, transfer the baked Marquis Potatoes to a serving platter using a spatula. Serve immediately with desired sauce.
  • In a large saucepan, melt the butter over medium heat.
  • Add the sliced shallot and cook, stirring occasionally, until softened. Stir in the garlic and cook just until fragrant, 30 seconds to 1 minute.
  • Add the chopped roma tomatoes and cook, stirring occasionally, until the tomatoes are starting to break down to create a sauce, but still holding some of their shape, 20-30 minutes. Stir in the chopped parsley and season to taste with salt and pepper.
  • Spoon the sauce into the cavities of the cooked Marquis Potatoes and serve immediately.

Nutrition Facts : Calories 392 kcal, Carbohydrate 37 g, Protein 8 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 251 mg, Sodium 30 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

POMMES



Pommes image

Provided by Anne Burrell

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 4

3 Yukon Gold potatoes, scrubbed clean
Extra-virgin olive oil
3/4 cup grated Parmigiano-Reggiano
Kosher salt

Steps:

  • Preheat the oven to 425 degrees F.
  • Working 1 potato at a time, slice the potatoes very thin on a mandoline. (Work quickly to prevent discoloring, and don't put the potatoes in water, as this will wash off the starch.) Coat an 8-inch nonstick saute pan with olive oil, then layer the potato slices, starting in the center of the pan and making concentric circles. (Remember that eventually the bottom will become the top, so it is important for the first circles of potato to look pretty.) Brush each potato layer with olive oil, and sprinkle every second or third layer liberally with grated Parmigiano and salt. After each layer, press the potatoes so they are very compact.
  • Place the pan over medium heat, and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom. Transfer the pan to the oven and bake about 25 minutes. Remove the pan from the oven, and cover with a tight-fitting lid. Carefully and completely drain the excess oil out of the side of the pan (drips may cause burns). Flip the pan so the potato cake is turned out onto the bottom of the lid, then slide the potato cake off the lid and back into the pan (so the brown side is now facing up and the top becomes the bottom).
  • Return the cake to the oven and bake until fork-tender, another 10 to 15 minutes. Cut into wedges and serve.

POMMES BYRON RECIPE - (4.4/5)



Pommes Byron Recipe - (4.4/5) image

Provided by lorik

Number Of Ingredients 14

4-6 large potatoes, scrubbed (1 1/2 lb. each) depending on later use, see Note.
4 to 6 tablespoons unsalted butter (See Note.)
1 egg yolk per potato used
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1/2 cup Gruyere cheese, grated
1/4 cup Parmigiano Reggiano (Parmesan cheese)
2 tablespoons chives, finely chopped (optional, but recommended)
3 tablespoons parsley, finely chopped
2 tablespoons olive oil
4 tablespoons unsalted butter
4 to 6 tablespoons creme fraiche
4 to 6 tablespoons Gruyere cheese, grated
Garnish: 3 tablespoons chives or parsley, chopped

Steps:

  • Preheat oven to 400 degrees F. Pierce the potatoes a couple of times. Put them on a baking sheet, and bake them in the oven for 40 minutes or until tender. Remove from oven to cool enough to handle, but use while still warm. Cut in half from pole to pole. Scoop out the flesh into a bowl, and if desired, leave ¼ inch rim of potato so you can use these potato skins for Loaded Potato Skins later. See Note. Mash the potatoes with 1 Tbsp. room temp butter and 1 egg yolk per potato; season with salt and pepper and ½ cup Gruyere cheese and ¼ cup parmesan. Mound smoothly together and cover with plastic wrap, and put into refrigerator for 30 minutes. Remove from bowl, and place onto a floured surface, and using floured hands, roll into a log, slice into disks 1½ inch thick. (You may have more than 4 disks, depending on the size and number of potatoes used.) Using your hands, quickly shape into smooth disks that are flat on 2 sides, and rounded into disks. Again 1½ inch to 1¾ inches thick. On medium heat in large skillet, add 4 tablespoons butter and 2 tablespoons olive oil. Gently lower each potato disk into the skillet, being careful as they are fragile and can fall apart. Fry to a golden brown on both sides. It is recommended that you use 2 spatulas, one on each side as you gently turn them. Remove from skillet to an ovenproof platter. Wash an egg in cool water; dry; and use the large end to make a little depression in the center of each potato disk about ½ to 1 inch deep. Fill depression with creme fraiche, mascarpone, or sour cream. Then sprinkle grated Gruyere cheese over the top. Place under the broiler, watching carefully so it doesn't burn, for around 60-90 seconds. Remove, sprinkle with additional chopped chives or parsley if desired, and serve. Variations: add sliced scallions to the potatoes when mashed in Step 3; use a different cheese, like Cheddar cheese, in Step 9.

POMMES DUCHESSE



Pommes Duchesse image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 7

2 pounds (about 4 medium) russet potatoes, peeled and cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1/4 cup heavy cream
1 stick (8 tablespoons) unsalted butter, plus more for greasing the baking dish
2 egg yolks
1/2 cup grated Gruyere cheese, optional
Freshly grated nutmeg, optional

Steps:

  • In a large pot, combine the potatoes, 1 teaspoon salt and enough cold water to cover. Bring to a boil over high heat. Lower the heat and simmer until fork tender, 10 to 12 minutes. Drain the potatoes and then press through a ricer or food mill back into the pot they were cooked in. Place over low heat for a few minutes to dry the potatoes.
  • Heat the cream and 1/2 stick of the butter in a saucepan over medium-low heat until the butter melts and the cream is warm but not hot. Stir the mixture into the potatoes. Mix in the egg yolks and season with salt and pepper. Add cheese and nutmeg if desired.
  • Preheat the oven to 400 degrees F. Grease a medium baking dish with butter.
  • Melt the remaining 1/2 stick butter in a small pot over low heat.
  • Fill a piping bag fitted with a star tip with the mashed potatoes. Into the prepared baking dish, pipe the potatoes in a circular motion, about 3 inches in diameter, starting from the outside and filling in a circle. Finish by piping upwards for a nice swirl on top. Repeat to fill the entire baking dish. Brush each circle with the melted butter. Bake in the oven until golden brown, 30 to 40 minutes.

POMMES ANNA



Pommes Anna image

It's a marvel still, every time I make this dish, to recognize how the humble potato - the misshapen, dull brown dirty lump - can become this opulent, glistening, colossally elegant jewel with nothing more than attentive care, a sharp blade and good butter. The potato slices want to bend and be supple but not be so thin as to be papery, else they will cook too quickly.

Provided by Gabrielle Hamilton

Time 25m

Number Of Ingredients 5

3 large russet potatoes, washed but not peeled
Butter
Olive oil
Kosher salt
Well seasoned slope sided iron or non-stick pan, 8-10 inches wide. (An omelette pan is ideal.)

Steps:

  • Heat large knob of butter with a healthy drizzle of olive oil over medium low heat until butter melts and just starts to foam. Shut off heat under pan.
  • Using a sharp and stable Japanese mandolin - or the real French metal one if you're lucky enough to have one - slice the potatoes into very thin but not paper-thin slices.
  • Arrange the slices tightly, careful shingling around the pan in concentric circles starting at the outer edge of the pan and working your way into the center. Season the first layer with a little salt. Repeat with each potato until you achieve three tight and gorgeous layers.
  • Turn the heat back on under the pan at medium. Drizzle the potatoes with a generous pour of olive oil and dot a few more pats of butter around the pan of potatoes. Season with salt. As the pan starts to sizzle, you will see the fat bubbling up and spitting a bit. Put a lid on the pan and seal tightly for a minute or two, giving the potatoes a little steam bath, helping to soften and cook the flesh. Remove the lid and swirl the pan with a little muscle to see if the potatoes are binding together as their starch begins to heat up. If they slip loosely all around the pan, tuck the slices back into the tight circle using a heat-proof rubber spatula and allow to sizzle and cook longer uncovered. Bump up the flame a little if the cooking sounds and looks listless - you want to hear sizzle. When you start to smell the potatoes turning golden and crisp - like the smell of toast - swirl the pan again to confirm that the potato layers have formed a cake, and then flip the pommes Anna and cook on the other side also until golden and crispy. Slide onto serving plate or cutting board, season with salt, and cut into wedges.

POMMES DE TERRE LORETTE



Pommes de Terre Lorette image

Categories     Potato     Side     Fry     Vegetarian     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 19

For duchesse potatoes
1 lb medium boiling potatoes
1 tablespoon unsalted butter
1 whole large egg
1 large egg yolk
1 1/4 teaspoons salt
1/8 teaspoon black pepper
For pâte à choux
1/2 cup water
1 tablespoon unsalted butter
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
1/2 cup all-purpose flour
2 large eggs
For frying
About 4 cups vegetable oil
Special Equipment
a potato ricer; a pastry bag fitted with a 1/2-inch star tip; a deep-fat thermometer

Steps:

  • Make duchesse potatoes:
  • Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold salted water by 1 inch in a 2-quart pot, then simmer, uncovered, until tender, about 15 minutes.
  • 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.
  • Force potatoes through ricer into a bowl. Add butter, whole egg and yolk, salt, and pepper and stir with a wooden spoon until very smooth. Keep potato mixture warm, covered.
  • Make pâte à choux:
  • Bring water, butter, salt, pepper, and nutmeg to a boil in a 1-quart heavy saucepan over high heat, then reduce heat to moderate.
  • Add flour all at once and stir briskly with a wooden spoon until mixture pulls away from side of pan, 1 to 2 minutes. Remove from heat and cool slightly, about 3 minutes. Add eggs 1 at a time, stirring well after each addition. Add potato mixture and stir until combined well. Transfer mixture to pastry bag.
  • Form and fry potatoes:
  • Put oven rack in middle position and preheat oven to 200°F.
  • Heat 2 inches oil in a 5- to 6-quart heavy pot over moderately high heat until thermometer registers 370°F.
  • Resting metal tip of pastry bag on edge of pot, pipe 8 (2-inch) lengths of potato mixture directly into oil (use caution when piping into hot oil), using a small knife or kitchen shears to cut off each length of dough at tip of bag. Fry potatoes, turning over once with a slotted spoon, until crisp, golden, and cooked through, 2 to 3 minutes. Transfer to paper towels to drain briefly. Fry remaining potato mixture in batches in same manner.
  • Transfer potatoes as fried and drained to a metal rack set in a large shallow baking pan in oven to keep them crisp and warm until ready to serve.

Tips:

  • To make perfect pommes byron, use a mandoline to slice the potatoes evenly. This will help them cook evenly and look more professional.
  • Soak the potato slices in cold water for at least 30 minutes before frying. This will help to remove the starch and prevent the fries from sticking together.
  • Use a high-quality oil for frying, such as peanut oil or vegetable oil. The oil should be hot enough to fry the potatoes quickly, but not so hot that it burns them.
  • Fry the potatoes in batches so that they don't overcrowd the pan. This will help them cook evenly and prevent them from sticking together.
  • Once the potatoes are fried, drain them on paper towels to remove any excess oil.
  • Serve the pommes byron immediately with your favorite dipping sauce.

Conclusion:

Pommes byron are a delicious and versatile side dish that can be served with a variety of meals. They are perfect for parties and potlucks, and they can also be enjoyed as a snack. With a little practice, you can make perfect pommes byron at home.

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