Beef Parmentier with Vitelotte Potatoes

Name: Beef Parmentier with Vitelotte Potatoes
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 2.2 lbs ground beef (1 kg); 2.6 lbs Vitelotte potatoes (1.2 kg); 1 onion; 7 tablespoons butter (about 100 grams); olive oil; salt and pepper; 1 pinch coarse salt; breadcrumbs (made from stale bread); a few roughly chopped hazelnuts; edible dried flowers (optional)

Les Recettes de Sylvie @plaisirculinaire

For this challenge, I’m featuring Vitelotte potatoes in two ways: as a creamy mash and as crispy chips. This original recipe is a twist on the classic Parmentier, using Vitelotte potatoes. Vitelotte potatoes are high in carbohydrates and dietary fiber, making them a great source of energy and vitamins. Their blue or purple flesh is packed with antioxidants—the more vibrant the color, the better they are for your health. They also have anti-inflammatory and soothing properties. If you’re following a gluten-free diet, look no further—Vitelotte potatoes are a delicious and ideal choice. They have a wonderful nutty flavor and absorb very little fat during cooking, making them perfect for chips, fries, mash, or smashed potatoes, all with a unique color. They’re great for adding color to your plates and impressing your guests.

Les Recettes de Sylvie @plaisirculinaire

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Ingredients

60 minutes

Serves 4 servings

2.2 lbsground beef (1 kg)
2.6 lbsVitelotte potatoes (1.2 kg)
1onion
7 tablespoonsbutter (about 100 grams)
olive oil
salt and pepper
1 pinchcoarse salt
breadcrumbs (made from stale bread)
a fewroughly chopped hazelnuts
edible dried flowers (optional)

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Steps

60 minutes

1

In a skillet with a little olive oil, sauté the sliced onion and add the ground beef. Break up the meat with a fork and cook for about 20 minutes. Season with salt and pepper to taste. You can also add your choice of fresh herbs.
2

Cook the Vitelotte potatoes in a pot of cold water with a pinch of coarse salt. Check for doneness by piercing with the tip of a knife (about 30 minutes, depending on size). Peel the potatoes while still hot, then mash them using a food mill or potato masher.
3

Dry out the mashed potatoes slightly in the pot over low heat, stirring regularly. Gradually mix in the butter, stirring vigorously. Loosen the mash with preheated milk. Season with salt and pepper to taste.
4

Preheat the oven to 400°F (200°C) on convection setting.
5

To assemble the Parmentier, you can use a baking dish or, as shown here, individual portions using a tall round cutter. First, place a sheet of parchment paper on a baking tray. Butter each cutter and set them directly on the tray. Start with a layer of mashed potatoes (about 3/4 inch thick), spreading it evenly. Add a generous layer of ground beef, then finish with another layer of mashed potatoes. Press down firmly.
6

If you prefer, you can simply do one layer of mashed potatoes and one of beef. In a baking dish, I usually put the beef on the bottom and cover with mashed potatoes. Sprinkle with breadcrumbs or shredded cheese if you like. Add some chopped hazelnuts and bake for 15 minutes.
7

For a decorative touch, I made Vitelotte chips (optional): peel and slice the Vitelotte potatoes very thinly using a mandoline. Heat olive oil (at least 3/4 inch deep) in a skillet; when hot, add the potato slices. Flip the chips—watch closely as they brown quickly.
8

Drain the chips on paper towels until ready to serve, then sprinkle lightly with flaky sea salt.
9

Serve directly on plates using a large spatula and fork—be careful not to burn yourself! Gently remove the cutter with oven mitts, decorate with the chips, and sprinkle with dried edible flowers or fresh herbs.
Enjoy right away with a colorful salad!