Chateau Potatoes Are The Soft And Buttery Side Dish You Should Know
Baked, fried, roasted, mashed, or smashed — no matter how you cook potatoes, the starchy vegetable is the perfect complement to any meal because of their versatility. There are also all of those delicious side dishes like au gratin potatoes if you want to put more effort into your meal — but have you ever tasted chateau potatoes? If not, it's time to try the buttery and soft side dish because they have complex flavors and textures.
Chateau potatoes, or pommes château, are a classic French side dish that dates back to the Napoleonic era when they were served alongside chateaubriand (a thick cut of tenderloin beef that originated in France — and is thought to be the most tender cut of beef out there). Apparently, they were also served to first-class passengers on the Titanic. What gives these potatoes such an elevated spot in culinary history? It might be because they have a perfect balance of crispiness and softness because of how they're cooked. First, they're parboiled and then braised in butter to crisp them on the outside, but of course, there are variations of this dish, including what kind of potatoes you should use.
Variations of chateau potatoes
When it's time to pick out your potatoes, most recipes suggest using new potatoes or red potatoes depending on what you can find at the market. Any waxy potato variety, including fingerling potatoes, also works for this recipe because they will withstand the different cooking methods used to make this delicious side dish. No matter what starch you pick, most recipes suggest peeling and thinly slicing the potatoes. You will probably find some recipes that leave the skin on, so choose which one satisfies your craving.
Once your potatoes are prepped, your next step is to parboil the potatoes with herbs like thyme plus go-to seasonings like salt, pepper, and garlic powder. Parboiling the potatoes only cooks them partially, which helps them stay soft on the inside during the next step in the cooking process. After they're parboiled, braise the potatoes in a saucepan with butter for a few minutes to obtain that perfect crispiness on the outside. Some recipes suggest roasting the potatoes beforehand, and other variations include using garlic cloves or a garnish of fresh parsley or rosemary. No matter what recipe you chose, the extra work for this starchy side dish pays off with each buttery, crunchy bite.