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Potatoes please

greenstate Nov 2, 2010 04:32 AM

I am having a special dinner the main attraction of which will be a standing rib roast. I usually make some variety of scalloped potatoes with a nice roasted beef but I am looking for something different, involving potatoes. All suggestions will be appreciated.

  1. h
    Harters Nov 2, 2010 06:31 AM

    Classic roast spuds? Fondant?

    Or, for something a bit more wet, boulangere (sp?)

    5 Replies
    1. re: Harters
      bushwickgirl Nov 2, 2010 07:10 AM

      Boulangere, those are nice also:


      At this point, with all these great suggestions, I just want a buffet of différents plats de pommes de terre, forget the beef.;-))

      1. re: bushwickgirl
        ChristinaMason Nov 2, 2010 07:14 AM

        Agreed. What time is lunch? ;)

        1. re: ChristinaMason
          greenstate Nov 2, 2010 03:55 PM

          I would like to try Potatoes Anna. Is the idea of this creation to have a relatively thin (2 inches?) "pie" that is crispy on all the outside surfaces and soft in the middle?

          1. re: greenstate
            momskitchen Nov 3, 2010 02:53 AM

            Yes, that is what it's like. Cut the potatoes thin!

            1. re: momskitchen
              greenstate Dec 7, 2010 09:32 AM

              I made Potatoes Anna and they came out great. They were a perfect side dish for the outrageously good Brandt Beef rib roast. Roasted root completed the perfect trinity. It was a memorable meal.

    2. bushwickgirl Nov 2, 2010 04:45 AM

      It can be as simple as little new, Yukon Golds or Fingerlings roasted in the fat of the beef, with rosemary and garlic, or even a good baking potato with a zippy and herbacious sour cream/yogurt topping. Scalloped potatoes are another popular option, with lots of options for flavorings and add-ins, but been you've there/done that. Rich mashed potatoes with herbs and possibly a smoky, sharp or Swiss type cheese, are nice, or maybe a roasted root vegetable mix, baby carrots, parsnips, turnips, baby beets, fingerling potatoes, etc with salt, pepper and olive oil.

      Whatever you do, the potato side should be well dressed and compliment the rich beef, but not overwhelm it. Having popovers, by any chance?

      10 Replies
      1. re: bushwickgirl
        momskitchen Nov 2, 2010 05:29 AM

        I think Potatoes Anna look beautiful for a special dinner.http://www.marthastewart.com/recipe/p...

        1. re: momskitchen
          bushwickgirl Nov 2, 2010 05:46 AM

          Oh yes, Potatoes Anna is pretty simple to do, even without a mandoline, and a very attractive presentation.

          1. re: bushwickgirl
            Krislady Nov 2, 2010 06:36 AM

            My husband is obsessed with F&W's Chantilly Potatoes - it's basically mashed potatoes made with :


            This would be fantastic with a standing rib roast.

            1. re: bushwickgirl
              smilingal Apr 14, 2011 01:51 PM

              Hey bushwick - or anyone with the experience - If I wanted to make potatoes anna in a very large proportion - any suggestions? What about making them in large sheet pans? I am looking for something to feed about 30.

              1. re: smilingal
                chefj Apr 14, 2011 03:04 PM

                You will have a lot hot liquid butter to deal with. A sheet pan is too shallow and too large for 30.
                Personally I like to do them in 9" x 3" Cake pans which feeds 8 to 12 per pan so you would only need 3.

                1. re: chefj
                  smilingal Apr 14, 2011 03:14 PM

                  I didn't realize that it stacks up that high - So have you made this recipe in triplicate? I guess if you are suggesting the 9 inch cake pans I can also sub in 8" ones? Does it, in fact, turn out that easy from the pan? Does it cut in nice, clean pie wedges?

                  1. re: smilingal
                    chefj Apr 14, 2011 07:12 PM

                    Yes it unmolds very nicely and cuts well especially if you have weighted it while cooking. It is also easier to deal with if you let it rest and then re heat after it is cut. 8" is fine you want the final product to be at least 1.25" tall so you need to start with at least a 2" pan.
                    Be very generous with the clarified butter and pour off any excess before you rest.\
                    It really is very simple and is great for variation, Herbs, Cheese, Spices, Garlic, Onion,Scallion, Greens......Ect.......

                    1. re: chefj
                      smilingal Apr 15, 2011 08:15 AM

                      thanks for the suggestions - so if I reheat after it is cut - it won't dry out?

                      1. re: smilingal
                        chefj Apr 15, 2011 09:28 AM

                        I am not saying you should refrigerate it or any thing. Just let the starches set up a bit before you try to cut it. It should still be warm. Then flash them in a moderate oven 350-400 for 5 min. or so. They won't dry out.

                        1. re: chefj
                          smilingal Apr 15, 2011 12:11 PM


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