An opinionated blog beginning with advice on how to create the ultimate French sauces
Potatoes are ubiquitous in French cooking and are often served as a side dish or with an entrée.
An important thing to keep in mind when serving potatoes with an entrée, is that they often take longer to cook than the protein (chicken, fish, or meat) that they are served with. If this is the case, please make sure that you start the potatoes first!
Below I am posting the steps involved in making the sliced potatoes featured in my upcoming book.
Doubloon potatoes are russet potatoes that are peeled, sliced, baked, and then stacked up in a fashion that-I think-resembles a stack of gold coins looted by pirates from a Spanish galleon.
Step by step:
1. Toss the sliced potatoes in olive oil, salt, and paprika.
2. Spread them out on the parchment-papered sheet pan and place them in the oven at 375 degrees for about 40 minutes. They should be golden brown in color.
3. Give each piece a light shake when you take them off the pan to remove any excess oil.
4. Dust them with paprika and parsley as a garnish.
Doubloon Potatoes as a side.
Doubloon Potatoes served with an entrée.