POMMES BYRON RECIPE - (4.4/5)
Provided by lorik
Number Of Ingredients 14
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.
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Bella Lilly
[email protected]This dish is a winner!
Llordee Abdallah
[email protected]I give this recipe two thumbs up!
Shanto gazi
[email protected]Meh.
Nyshon Simmons
[email protected]This recipe was a disaster! The potatoes were mushy and the sauce was watery. I don't recommend this recipe.
Reggie Ontiveros
[email protected]I followed the recipe exactly and the dish turned out bland. I think it needs more seasoning.
Nantongo Joyce
[email protected]The potatoes were a little too crispy for my taste, but the sauce was delicious. I would try this recipe again with a different cooking method for the potatoes.
Braden Chapman
[email protected]This recipe is a keeper! The potatoes are so crispy and the sauce is so creamy. I can't wait to make it again.
md Taufik
[email protected]I wasn't sure how this dish would turn out, but I was pleasantly surprised. The potatoes were crispy and the sauce was flavorful. I will definitely be making this again!
Jovan Lubega
[email protected]I made this recipe exactly as written and it turned out great! The only thing I would change is to add a little more salt to the sauce.
Esther Biokorogha
[email protected]This dish was a hit at my dinner party! Everyone loved the combination of crispy potatoes and creamy sauce.
Joe Luna
[email protected]I've been making pommes byron for years and this recipe is the best I've tried. The potatoes are perfectly crispy on the outside and fluffy on the inside, and the sauce is rich and flavorful. I love that this recipe uses simple ingredients that I alw