Such an interesting background on the perceptions of the French on the potato, something I never knew existed (the negative perceptions), the potato advocacy that was needed albeit not successful until after thd 1789 Revolution. Thank you Jamie!! Thank you for this French Potato History!!
Thanks for saying that! I thought it was all fun stuff but was afraid I would be the only one who would think it was entertaining so yay!!! And please let me know when you make it!
Well, this just looks amazing Jamie! Especially so as I stare out my rain streaked windows into the dark clouds. I need to bring this dish into my life...like soon!!!
I lived for some years in a village just outside of Orleans back in the 1970's. Many of my friends and acquaintances stored a large sack of potatoes in a corner of their mudroom. Few meals I recall did not have some concoction of that tuber on the menu. I started a vegetable garden, even grew sweet corn. But my most reliable, and delicious , plant was the humble potato. The French varieties are exquisite. Many thanks for this article.
Thank you for sharing this with us! As I was writing this, I kept thinking of my father-in-law's potager and those of his neighbors. They all grow potatoes.
Very interesting reading I learned more about Parmentier. I had the chance to hold in my hand Parmentier book and read little parts as I consulted old cookbooks for my research of history of Quebec cooking some years ago. His book belongs to a collection of old cookbooks of à Montréal library. At the beginning of your text did you mean Iceland I am surprised Ireland is not mention? Is there a reason the cream is added after 30 minutes of cooking would it be possible to ad it before covering with top dough?
I thought a lot about the cream and personally I think those 30 minutes might allow the pastry to set…I feared adding the cream at the beginning would make a soggy crust. But it is worth trying because this way was hard. I need to try it different ways.
Such an interesting background on the perceptions of the French on the potato, something I never knew existed (the negative perceptions), the potato advocacy that was needed albeit not successful until after thd 1789 Revolution. Thank you Jamie!! Thank you for this French Potato History!!
Jeffrey, it makes me soooooo happy to know you read my stuff and enjoy it! It really does!
Jamie, I love your stuff!!
XOXOXOX
I will definitely try making this, but I especially LOVED reading the history of the potato. Your rendition was very entertaining.
Thanks for saying that! I thought it was all fun stuff but was afraid I would be the only one who would think it was entertaining so yay!!! And please let me know when you make it!
Have always loved your recipes. The stories and background that accompany them are refreshing given today’s sad goings-on. Thank you!
Thank you so much, Dawn! I guess we all do what we can to help, right?
Jamie, the extensive history that you share is absolutely fascinating. I haven’t even made it to the recipe yet.
And this is only part one! Thank you so much, Mao Zhou!
You’re probably familiar with “Potato Total” by Stefan Ekengren.
No I am not!!
The Roast smashed potatoes tossed with Olive tapenade are delicious.
Super article.
Thanks!
It's (sort of) a very fancy chip buttie. I love it.
hahaha now I have to see what a chip buttie is!
Well, this just looks amazing Jamie! Especially so as I stare out my rain streaked windows into the dark clouds. I need to bring this dish into my life...like soon!!!
I can’t wait until you make it Kathy! Though I’m nervous since yours will be so much prettier than mine haha!!
well, not so sure about the beauty part…but I think our French friends will love it
I lived for some years in a village just outside of Orleans back in the 1970's. Many of my friends and acquaintances stored a large sack of potatoes in a corner of their mudroom. Few meals I recall did not have some concoction of that tuber on the menu. I started a vegetable garden, even grew sweet corn. But my most reliable, and delicious , plant was the humble potato. The French varieties are exquisite. Many thanks for this article.
Thank you for sharing this with us! As I was writing this, I kept thinking of my father-in-law's potager and those of his neighbors. They all grow potatoes.
This looks luxuriously decadent deliciousness.
Thank you, Lisa! Yeah... puff pastry, cream, potatoes...oddly both decadently luxurious and rustically simple at the same time!
OMG this looks divine... potato and puff pastry! Dreams are made of carbs.
Oh, yeah, baby, they are!!
All hail, the potato! Everything potato! Anything potato! Every day! All the time!
Being Northern European… what else? No day goes by without the Big P making an appearance in some glorious form.
The marriage of potato and puff pastry is almost too much to take in. I’ll have to try this - but may end up creating my own version of this recipe.
Oh, Gundy! You come back and share your version of this recipe when you make it! 🙏
Wow Jamie, what is not to love about finely sliced rounds of potato, lovingly encased in pastry then bathed in cream and baked until golden brown.
Thank you. I haven't learned that much about the potato since my Grandmother gave me her secret recipe for her latkes. (Potato pancakes)
Very interesting reading I learned more about Parmentier. I had the chance to hold in my hand Parmentier book and read little parts as I consulted old cookbooks for my research of history of Quebec cooking some years ago. His book belongs to a collection of old cookbooks of à Montréal library. At the beginning of your text did you mean Iceland I am surprised Ireland is not mention? Is there a reason the cream is added after 30 minutes of cooking would it be possible to ad it before covering with top dough?
I thought a lot about the cream and personally I think those 30 minutes might allow the pastry to set…I feared adding the cream at the beginning would make a soggy crust. But it is worth trying because this way was hard. I need to try it different ways.