Best Jean Georgess Currant Cumin Potato Cakes Recipes

OLD FASHIONED POTATO CAKES

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.

POTATOES THAT TASTE BETTER THAN THE CHICKEN

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.

JEAN-GEORGES'S CURRANT CUMIN POTATO CAKES

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.