FOOD NEWS
Chateau Potatoes Are The Soft And Buttery Side Dish You Should Be Aware Of
BY AUSTIN HAVENS-BOWEN
If you want a buttery potato dish with complex flavors and textures, try chateau potatoes, AKA pommes château. This underrated classic dates back to the Napoleonic era.
These potatoes were often served with chateaubriand, or thick tenderloin beef. Chateau potatoes have a perfect balance of crispiness and softness thanks to a double cooking method.
The spuds are first parboiled, then braised in butter. Waxy potatoes, such as new potatoes, red potatoes, or fingerling potatoes work best, since their texture is more resilient.
Most recipes recommend peeling the potatoes, but you can leave the skin on if you please. Cut the potatoes and parboil them with thyme, salt, pepper, and garlic.
Next, braise them in a sauce pan with butter for a few minutes until the pieces crisp up. Parboiling the potatoes helps them stay soft while they braise.
To finish, garnish with fresh herbs such as parsley or rosemary, then dig into the perfectly crispy-on-the-outside, soft-on-the-inside potatoes.