Different methods of serving potatoes

}Allumettes- match size deep fried

}Anna- sliced, pressed and baked in a mould.

}Au four- jacket based cut with cross incision before service.

}Boulan gere- sliced potatoes, with sliced onions, stock moistened and baked.

}Chateau- turned to olive size, blanched then roasted in butter.

}Ducheese- puree with egg yolk, then piped through piping bag and bake.

}En puree- mashed

}En robe de chabre- boiled or steamed in jacket

}En robe de champs- alternative for above

}Fondates-large egg shaped, cooked in butter and stock and upper surface thus glazed.

}Frites- deep fried or French fries.

}Gaurfret- lettuce cut potatoes deep fried.

}Lyonnaise- sliced potatoes sauted with onion.

}Nature- plain boiled

}Persilles- steamed or boiled potatoes tossed in butter with chopped parsley

}Pontneuf- thick cut, deep fried.

}Souflees- rectangular slices deep fried twice in order to ‘ballon’ them.

}Vapeur- turned to chateau size and steames