These crispy French fries are a great alternative to traditional potato garnishes. You can cook the Chateau as an independent dish.
Château potatoes: recipe
For cooking, you will need: 8-10 small or medium-sized potatoes (it is better to use young potatoes with a thin skin for this dish, but if there is none, any other will do); butter (30-50 g); olive oil (2-3 tablespoons); fresh tomato (2-3 rings); dill or parsley (for decoration); white pepper and salt (to taste).
Before cooking, the potatoes must be peeled and rinsed. Very young potatoes with a very thin skin do not need to be peeled, but only thoroughly washed with a soft sponge. Then, using a knife, each potato is cut off the edges so that it resembles a barrel in shape: this will make the potato look more impressive and fried better. If the potatoes are very large, you will have to cut them into several pieces.
The resulting kegs are blanched (boiled until half cooked). To do this, they are immersed in boiling water for about 5-7 minutes (the blanching time depends on the size of the potatoes), after which they need to be taken out and allowed to drain properly. It is convenient to use a colander for this purpose. Next, take a large skillet, heat over medium heat and pour in the olive oil. And when it warms up a little, melt the butter in it. Note to the hostess: it is better not to spare the oil for this dish, otherwise the potatoes will not be crispy enough!
Blanched potatoes are fried on all sides until crispy and golden brown. Pepper and salt are added to the potatoes only when they are removed from the pan. You can add other spices as desired. Before serving, the resulting dish is decorated with tomato rings and finely chopped fresh herbs.
Chateau potatoes: what they eat with
In the homeland of this dish (France), Château potatoes are most often served in a traditional combination: with chateaubriand beef steak under an exquisite classic béarnaise sauce. It is also one of the ingredients of various French side dishes (Richelieu, Orloff and some others).
As an independent dish, you can serve Château potatoes with a creamy or mushroom sauce. In addition, it will be an excellent alternative to the already fed up mashed potatoes: Chateau can be used as a side dish for any festive dish of pork, beef, lamb or sea fish. It goes well with stewed vegetables and mushrooms.
