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Post by petrolino on Jun 20, 2021 0:52:15 GMT
Parmentier Potatoes
'Antoine-Augustin Parmentier (12 August 1737 – 13 December 1813) was a French pharmacist and agronomist, best remembered as a vocal promoter of the potato as a food source for humans in France and throughout Europe. His many other contributions to nutrition and health included establishing the first mandatory smallpox vaccination campaign (under Napoleon beginning in 1805, when he was Inspector-General of the Health Service) and pioneering the extraction of sugar from sugar beets. Parmentier also founded a school of breadmaking, and studied methods of conserving food, including refrigeration.'
- Wikipedia
Antoine-Augustin Parmentier
Julie-Marie Parmentier
'Le soleil au coeur' - France Gall
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Post by nutsberryfarm 🏜 on Jun 20, 2021 23:55:45 GMT
Parmentier Potatoes
'Antoine-Augustin Parmentier (12 August 1737 – 13 December 1813) was a French pharmacist and agronomist, best remembered as a vocal promoter of the potato as a food source for humans in France and throughout Europe. His many other contributions to nutrition and health included establishing the first mandatory smallpox vaccination campaign (under Napoleon beginning in 1805, when he was Inspector-General of the Health Service) and pioneering the extraction of sugar from sugar beets. Parmentier also founded a school of breadmaking, and studied methods of conserving food, including refrigeration.'
- Wikipedia
Antoine-Augustin Parmentier
Julie-Marie Parmentier
'Le soleil au coeur' - France Gall
What is the recipe? |
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Post by petrolino on Jun 25, 2021 20:43:47 GMT
I buy them in packs and put them in the oven. The supermarket Tesco sells rosemary parmentier potatoes.
There's lots of different recipes online. You fry the diced potatoes and then roast them. Add in the butter and herbs as you go.
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Post by divtal on Jun 26, 2021 18:42:06 GMT
I've had that type of potato dish, but I didn't know the name of it, or its history. I can't recall how I've seen it described as a side dish, on menus. Now, I want to make it ... and, I think I'll use duck fat as the oil. That does wonders for crispy potatoes, with a creamy center.
BTW, there's a fun YouTube channel called "Tasting History with Max Miller." He examines the origins of foods, and their traditions. Then, he tries to recreate the earliest recipes, using what ingredients and/or cooking methods he may have to substitute in modern cooking.
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