Pommes De Terre Lorette Recipe

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Pommes De Terre Lorette
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Ingredients
14
Count
Nutrition
472
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Make duchesse potatoes:.
  2. Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold salted water by 1 inch in a 2-quart pot, then simmer, uncovered, until tender, about 15 minutes.
  3. Drain potatoes in a colander and return to pot. Dry potatoes by shaking pot over low heat until all moisture is evaporated and a film begins to appear on bottom of pot, about 2 minutes.
  4. Force potatoes through ricer into a bowl. Add butter, whole egg and yolk, salt, and pepper and stir with a wooden spoon until very smooth. Keep potato mixture warm, covered.
  5. Make pâte à choux:.
  6. Bring water, butter, salt, pepper, and nutmeg to a boil in a 1-quart heavy saucepan over high heat, then reduce heat to moderate.
  7. Add flour all at once and stir briskly with a wooden spoon until mixture pulls away from side of pan, 1 to 2 minutes. Remove from heat and cool slightly, about 3 minutes. Add eggs 1 at a time, stirring well after each addition. Add potato mixture and stir until combined well. Transfer mixture to pastry bag.
  8. Form and fry potatoes:.
  9. Put oven rack in middle position and preheat oven to 200°F.
  10. Heat 2 inches oil in a 5- to 6-quart heavy pot over moderately high heat until thermometer registers 370°F.
  11. Resting metal tip of pastry bag on edge of pot, pipe 8 (2-inch) lengths of potato mixture directly into oil (use caution when piping into hot oil), using a small knife or kitchen shears to cut off each length of dough at tip of bag. Fry potatoes, turning over once with a slotted spoon, until crisp, golden, and cooked through, 2 to 3 minutes. Transfer to paper towels to drain briefly. Fry remaining potato mixture in batches in same manner.
  12. Transfer potatoes as fried and drained to a metal rack set in a large shallow baking pan in oven to keep them crisp and warm until ready to serve.
  13. Cooks' notes:.
  14. • Potato batter can be made, but not formed or fried, 1 day ahead and chilled in pastry bag, with tip covered.
  15. • Potatoes can be fried 2 hours ahead and kept at room temperature, on rack in baking pan and loosely covered with paper towels. Remove paper towels and reheat in a 400°F oven until heated through and slightly crisp, about 5 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 472.38 Kcal (1978 kJ)
Calories from fat 208.25 Kcal
% Daily Value*
Total Fat 23.14g 36%
Cholesterol 97.84mg 33%
Sodium 797.52mg 33%
Potassium 772.27mg 16%
Total Carbs 58.15g 19%
Sugars 1.14g 5%
Dietary Fiber 5.56g 22%
Protein 7.72g 15%
Vitamin C 8.4mg 14%
Vitamin A 0.2mg 7%
Iron 1.9mg 11%
Calcium 44.2mg 4%
Amount Per 100 g
Calories 249.91 Kcal (1046 kJ)
Calories from fat 110.17 Kcal
% Daily Value*
Total Fat 12.24g 36%
Cholesterol 51.76mg 33%
Sodium 421.92mg 33%
Potassium 408.56mg 16%
Total Carbs 30.76g 19%
Sugars 0.6g 5%
Dietary Fiber 2.94g 22%
Protein 4.08g 15%
Vitamin C 4.4mg 14%
Vitamin A 0.1mg 7%
Iron 1mg 11%
Calcium 23.4mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.6
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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