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Nov 2, 2010 04:32 AM

Potatoes please

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.

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  1. 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: momskitchen

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

        1. re: bushwickgirl

          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

            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

              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

                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

                  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

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

                    1. re: smilingal

                      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.

      2. Classic roast spuds? Fondant?

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

        5 Replies
        1. re: Harters

          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: ChristinaMason

              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

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

                1. re: momskitchen

                  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.