Apr 17, 2013

Byron With a Twist

Byron With a Twist

These potatoes are a ‘quick’ variation to the more classic French Pommes de Terre Byron. I’ll post the original recipe as well, but simply had to start with these. They still take a bit of work, but mainly it’s oven-time.

The first few words I muttered after taking a bite of these was: “What are these and how come I don’t have this recipe yet?“. You see, this amazing side dish calls for the only three ingredients that really matter in this world: potatoes. cheese and creme fraiche.

Oh, and before I forget… this ain’t no low-fat cooking. Run while you still can, or just save the recipe for special occasions.

You’ll love these! And they look so much more elegant on your plate than just a big glob of mashed potatoes.

 

Ingredients:

2 pounds potatoes (preferably 4 or 5 larger ones)
3 oz butter
1 tsp salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
4 dessert spoons creme fraiche
1/2 cup sharp cheddar (grated)
sprinkling dried parsley

 

Directions:

Clean your potatoes and pinch them with a fork a few (8 or so) times.
Byron With a Twist

 
Place them on a baking sheet and put them in a preheated oven at 200C° (400F°) for 45 to 60 minutes. Depending on their size and how your oven is calibrated, of course, which doesn’t have the be the same as mine.
 

The Butter.
Byron With a Twist

Yeah, I felt it deserved its own photo. Cube the butter.
Byron With a Twist

Once your potatoes are done, slice them in half (lengthwise) while they’re still piping hot. Or make someone else do it.
Byron With a Twist

Scoop the potato guts into a big bowl.
Byron With a Twist

Like this…
Byron With a Twist

 
Don’t throw out the potato skins, just turn them into one of these!
 

Mash the potato innards.
Byron With a Twist

Add the butter cubes.
Byron With a Twist

Add the seasonings. Adjust to your own liking!
Byron With a Twist

And stir until it becomes firm. Almost like cookie batter. Let it cool off.
Byron With a Twist

 
You might get away with using less butter, pretty sure you can, just make sure there’s enough to turn the potatoes into a firm and solid consistency.
 

Got my hands on some crazy expensive and totally delicious farmhouse cheddar. Grate 1/2 a cup.
Byron With a Twist

Divide the potatoes in 4 equal parts. Feel free to make smaller pancakes, you’re the chef!
Byron With a Twist

Lightly flour your cutting board and turn the potatoes into four 1″ patties.
Byron With a Twist

Very lightly dust them with flour.
Byron With a Twist

 
Grease a cookie sheet or use a silpat.
 

Place the patties on top, use a spoon to make a dent. Fill it with a dessert spoon creme fraiche, top with grated cheese and a sprinkling dried parsley.
Byron With a Twist

 
Brown the potatoes under a hot grill before serving. Carefully transfer them to a plate, they’re not rock hard, so they can fall apart!
 

Words can’t begin to describe how rich and delicious these are.
Byron With a Twist

Byron With a Twist
Ingredients
    2 pounds potatoes (preferably 4 or 5 larger ones)
    3 oz butter
    1 tsp salt
    1/4 tsp black pepper
    1/8 tsp ground nutmeg
    4 dessert spoons creme fraiche
    1/2 cup sharp cheddar (grated)
    sprinkling dried parsley

Directions
    Clean your potatoes and pinch them a few times with a fork(8 or so). Place them on a baking sheet and put them in a preheated oven at 200C° (400F°) for 45 to 60 minutes. Cube the butter and grate the cheese. Once your potatoes are done, slice them in half (lengthwise) while they’re still piping hot.

    Scoop the potato flesh in a big bowl, mash it, add the butter and seasonings (adjust to your own liking) and stir until it’s almost like a cookie dough. Let it cool off. Divide the potatoes in 4 equal parts. Feel free to make smaller pancakes.

    Lightly flour your cutting board and turn the potatoes into four 1″ patties and very lightly dust them with flour. Grease a cookie sheet or use a silpat. Place the patties on top, use a spoon to make a dent. Fill it with a dessert spoon creme fraiche, top with grated cheese and a sprinkling dried parsley.

    Brown the potatoes under a hot grill before serving.

Meal type: Side Dish, Potatoes
Servings: 4
Copyright: © kayotickitchen.com

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    5 Comments »

    1. 1

      Have to agree, those ingredients really are the only things that matter in this world :) Love this idea, although the time-consuming aspect would make this is a special occasion for me. Typically when making any kind of mash, I boil potatoes (with the skins) for faster results. What do you think? Does baking impart a special flavor? 

      Amy on Apr 17, 2013 @ 7:33 pm Reply
      1. For me, too! The ‘real’ ones are even worse. You have to fry them in a skillet as well before putting them under the grill.

        For me, baking definitely adds a flavor I miss in boiled potatoes, but it’s so time consuming I seldom do it.

        Kay on Apr 17, 2013 @ 7:37 pm Reply
    2. 2

      These look absolutely yummy and the perfect comfort food during this gloomy, rainy spell we’re having.  I wouldn’t mind getting soaked going to the grocery store for these, but I may use fontina cheese instead!  :)

      Niteowl Nancy on Apr 18, 2013 @ 3:41 am Reply
    3. 3

      Wow those look amazing! Do you think it would make a difference to use margarine, butter is just so expensive in Sweden I try to use it minimally.

      Hemborgwife on Apr 18, 2013 @ 12:33 pm Reply
      1. I must admit that I never use margarine, so I’m probably not the right person to ask if you can sub one for the other.

        Kay on Apr 18, 2013 @ 12:36 pm Reply

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