3 Michelin-Star Techniques for Potatoes
We are covering 3 techniques for potatoes from 3 Michelin-Starred Chefs.
Ingredients
Pomme Puree- Chef Joel Robochon
- 500 g Fingerling Potatoes (La Ratte)
- 100-150 ml Whole Milk
- 125 g Butter
Pommes Sarladaise- Chef Thomas Keller
- 2 thin slices Garlin
- 1 sprig Thyme
- 1 small Bay leaf
- 5 ea Black peppercorns
- 2 ea Yukon Gold Potatoes
- 75 g Rendered duck fat
- 15 g Unsalted Butter
- 5 g Shallots, minced
- T.T. Parsley, minced
Potato Mousseline Espuma- Chef Daniel Humm
- 450 g Fingerling potatoes (La Ratte)
- 8+ 2 g Salt
- 680 g Cream
- 15 g Butter
- 2 ea N20 cartridges
Instructions
Pomme Puree- Chef Joel Robuchon
- Rinse the potatoes to remove dirt, then cover them with 1 inch or 2-3 centimeters of water.
- For every quart or liter of water, add 10 grams of salt.
- The potatoes with the skins on prevent the potatoes from absorbing too much water.
- Bring the potatoes to a simmer for about 25 minutes or until tender.
- The easiest way to check the doneness of the potato is with a cake tester or a pairing knife.
- There should be zero resistance.
- Drain the potatoes, then peel the skin while they are still warm, which makes it easier.
- Place a splash of water in the bottom of the pot to prevent a film from the potatoes from forming on the bottom.
- Then rice the potatoes into the pot
- Bring 150 ml or 5 oz milk to a simmer in a separate pot.
- Add warmed milk to the puree until smooth, mixing with a wooden spoon.
- Add 125g or 4 oz of cold-cubed butter, a little at a time.
- This will help form an emulsion.
- The high amount of butter in this puree helps prevent the potatoes from becoming gluey.
- Pass this through a strainer to remove any excess lumps.
Pommes Sarladaise- Chef Thomas Keller
- Make a sachet with 2 thin slices of garlic, 1 thyme sprig, 1 bay leaf, and 5 peppercorns.
- Peel the potatoes, then create a flat side to stabilize the potato and slice them 3/8th inch thick.
- Use the 1 1/4th inch cutter to punch out the potatoes.
- To get a clean punch, twist the punch first, then push down with even pressure.
- This will prevent wonky cuts.
- Place potatoes on a tray, seasoning with salt on both sides, then place into a cryovac bag.
- Add 75g rendered duck fat, using cold fat will prevent a mess when you seal it.
- I like to roll my bag up to keep the area that will seal clean.
- Seal the bag, checking to ensure you have a proper seal.
- Place into a water bath at 185 F or 85 C cooking until tender, 20 to 25 minutes.
- Remove the potatoes from the bag and place them on a tray with a rack to drain the fat.
- Heat a saute pan on medium with enough neutral oil to coat the bottom.
- Add the potatoes and cook until golden brown, about I½ minutes, then flip.
- Add 15g of butter with 5 g of minced shallots to the pan, swirling to coat the potatoes in butter.
- Turn off the heat and add in parsley.
Potato Mousseline Espuma-Chef Daniel Humm
- Peel 1 # or 450g of fingerling potatoes and cut them into ⅛ inch rounds.
- Store the cut potatoes in a water container to prevent them from oxidizing.
- Add the potatoes into a pot with 1 tablespoon or 8 g of salt and cover with cold water.
- Bring this to a simmer over medium-low heat, cooking until tender, 30- 35 minutes.
- Add 24 oz or 680 g cream to a large pot, reducing the cream by a ⅓.
- In a separate pan, brown 15 g of butter until the butter is nice and brown, then place into a bowl to stop the cooking.
- While still hot, place the drained potatoes in a blender with the reduced cream, brown butter, and 2 grams of salt.
- Blend on high speed until smooth, scraping down the sides as needed
- Check the seasoning, adding more salt if needed.
- The consistency should be similar to a thick potato soup.
- Thin with warm cream if it looks too thick.
- Place the mixture into an ISI canister.
- Charge the mixture, shake 30 times, then charge a second time shaking another 30 times.
- Remove the charge and store in a water bath at 145 F or 62 C until you are ready to serve
