Potatoes à la Maître d'hôtel
A classic French-inspired potato dish finished with a few drops of fresh lime juice and a generous heap of chopped curled parsley. Simple and elegant, this preparation transforms plain potatoes into a bright, herb-flecked side dish.
Ingredients
- 4 drops lime juice (A few drops only — use a fresh lime and squeeze carefully to control the amount)
- 1 heaped tablespoon curled parsley (Chopped finely; curled (also called common or French) parsley is preferred over flat-leaf parsley for this dish)
More recipes using Potatoes
Mashed Potatoes
A simple colonial-era recipe for smooth mashed potatoes, achieved by thoroughly mashing and then pressing the cooked potatoes through a wire sieve for an ultra-fine, lump-free texture.
Potato Burta
A traditional Indian mashed potato dish with onions, green chilies, and lime juice, seasoned with mustard oil. A flavorful side dish or accompaniment.
Roasted Potatoes Under Meat
A traditional method for browning boiled potatoes in the dripping pan under roasting meat, creating flavorful, crispy potatoes basted with meat drippings.
Potato Shapes (Filberts, Dominoes, Strips)
A classic technique of trimming potatoes into decorative shapes — such as filbert ovals, rectangular dominoes, and long narrow strips — before frying them as chips. Uniformity in size is essential for even, careful cooking.
Instructions
- 1Prepare your potatoes using the standard 'Potatoes' method referenced in the source chapter — this typically means peeling, boiling or sautéing the potatoes until cooked through and tender. Ensure they are ready in the pan or serving dish before proceeding to the finishing steps.
- 2While the potatoes are still hot, squeeze a fresh lime over them and allow just a few drops of lime juice to fall onto the potatoes. Do not over-do it — only a few drops are needed to add a subtle brightness without making the dish sour.
- 3Wash and dry a small bunch of curled parsley, then finely chop enough to fill one heaped tablespoon. Scatter the chopped parsley generously over the potatoes immediately before serving so it stays vibrant and fresh-looking.
You Might Also Like
Potatoes a la Maitre d'Hotel
A classic potato dish featuring boiled and sliced potatoes dressed with a flavorful Maitre d'Hotel butter, a simple compound butter with parsley and lemon juice.
Brussels Sprouts à la Maître d'Hôtel
A simple yet elegant preparation of boiled Brussels sprouts tossed in butter with minced parsley and a squeeze of fresh lime juice. This classic French-style side dish is quick to finish and full of bright, buttery flavour.
Maitre d'Hotel Butter Sauce
This classic Maitre d'Hotel Butter Sauce elevates simple boiled potatoes into an elegant side dish. The rich, buttery sauce, infused with bright lemon and fresh parsley, provides a delightful contrast to the earthy potatoes. It's a quick and easy recipe that adds a touch of sophistication to any meal. Serve immediately for the best flavor and texture.
Potatoes a la Provençale
Simple and flavorful potatoes cooked with garlic, lemon, and parsley in the style of Provence.