Best Jean Georgess Currant Cumin Potato Cakes Recipes

OLD FASHIONED POTATO CAKES

Old Fashioned Potato Cakes image

These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.

Provided by DaMonkey

Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

2 cups mashed potatoes
1 cup all-purpose flour
1 onion, diced
1 egg
½ teaspoon ground black pepper
½ teaspoon salt
½ cup vegetable oil, or as needed

Steps:

Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 45.1 g, Cholesterol 48.6 mg, Fat 4.9 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 627.1 mg, Sugar 2.9 g

POTATOES THAT TASTE BETTER THAN THE CHICKEN

Potatoes That Taste Better Than the Chicken image

This delicious recipe for chicken and potatoes is courtesy of chef Jean-Georges Vongerichten in his appearance on the Martha Stewart show. It is the best roasted chicken I've ever made, and the potatoes are to die for. I did not remove the wings when I made this, and I increased the cooking time to 25 minutes per side to make sure it was done. I also used olive oil instead of grapeseed oil with great results, and regular sea salt instead of fleur de sel was just fine. Enjoy!

Provided by SilverOpera

Categories One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

6 tablespoons unsalted butter
6 tablespoons grapeseed oil
2 lbs yukon gold potatoes, peeled and cut into 1-inch pieces
3 lbs whole chickens, wings removed
coarse salt
pepper, freshly ground
1 chicken liver
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 head garlic, halved crosswise
fleur de sel, for serving

Steps:

Preheat oven to 450 degrees.
Butter a medium roasting pan with 3 tablespoons butter and 3 tablespoons oil.
Place potatoes in a single layer in roasting pan.
Season chicken inside and out with salt and pepper.
Place liver, rosemary, thyme, and garlic inside cavity of chicken.
Using kitchen twine, tie legs together to enclose.
Rub chicken with remaining 3 tablespoons each of butter and oil.
Place chicken on top of potatoes on one of its sides.
Transfer roasting pan to oven and roast for 20 minutes.
Turn chicken onto its other side and continue roasting 20 minutes more.
Turn chicken, breast side up, and add 2 tablespoons water to pan.
Continue roasting until juices run clear and the internal temperature reaches 165 degrees on an instant-read thermometer, 10 to 20 minutes more.
Carve chicken in roasting pan allowing the juices to combine with the potatoes.
Serve from the roasting pan, spooning pan juices over potatoes.
Sprinkle with fleur de sel.

Nutrition Facts : Calories 1036.8, Fat 73.2, SaturatedFat 23.1, Cholesterol 233.8, Sodium 169.1, Carbohydrate 50.7, Fiber 4.4, Sugar 2.1, Protein 44.4

JEAN-GEORGES'S CURRANT CUMIN POTATO CAKES

Jean-Georges's Currant Cumin Potato Cakes image

Jean-Georges Vongerichten, owner of Prime Steakhouse, at the Bellagio Hotel in Las Vegas, shares his recipe for these sweet and nutty potato cakes.

Provided by Martha Stewart

Categories Potato Recipes

Yield Makes 18 cakes

Number Of Ingredients 10

Ingredients

2 1/3 pounds Yukon gold potatoes, cut into 1-inch pieces
Top of 1 fennel bulb
2 tablespoons curry powder
Coarse salt and freshly ground pepper
11 tablespoons unsalted butter
1/2 cup all-purpose flour, plus more for shaping cakes
1 cup dried currants
1 large egg, well beaten
1 1/2 teaspoons cumin seeds
4 tablespoons clarified unsalted butter

Steps:

Peel and wash potatoes. Place potatoes and the fennel top in a large saucepan, and cover with water. Add 1 tablespoon curry powder and a pinch of salt, and cook until tender, about 25 minutes.
Drain potatoes well, and pass through a food mill into a large bowl. Add 8 tablespoons butter and the flour, stirring to incorporate. Add remaining tablespoon curry powder and the currants. Season with salt and pepper.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Using an ice-cream scoop, scoop potato mixture into 2-inch balls. With lightly floured hands, form balls into 3-by-1/2-inch cakes. Melt remaining 3 tablespoons butter, and brush cakes with it. Once the cakes have absorbed the butter, brush with egg. Sprinkle each cake with 1/8 teaspoon cumin seeds, and gently press seeds into each cake to adhere.
Heat 1 tablespoon clarified butter in a saute pan set over medium heat. Place 3 cakes in saute pan, cumin-seed side down, and cook until golden, 1 to 2 minutes. Turn cakes, and transfer to a baking sheet. Repeat with remaining cakes. Transfer baking sheet to oven, and bake until the cakes are heated through, about 3 minutes.