• à l’anglaise: boiled.
  • allumettes: match-sticks; fries cut into very thin julienne.
  • boulangère: potatoes cooked with the meat they accompany. Also, a gratin of sliced potatoes, baked with milk or stock and sometimes flavored with onions, bacon, and tomatoes.
  • darphin: grated potatoes shaped into a cake.
  • dauphine: mashed potatoes mixed with cboux pastry, shaped into small balls and fried.
  • dauphinoise: a gratin of sliced potatoes, baked with milk and/or cream, garlic, cheese, and eggs.
  • duchesse: mashed potatoes with butter, egg yolks, and nutmeg, used for garnish.
  • en robe des champs, en robe de chamber: potatoes boiled or baked in their skin; potatoes in their jackets.
  • frites: French fries.
  • gratinées: browned potatoes, often with cheese.
  • lyonnaise: potatoes sautéed with onions.
  • macaire: classic side dish of puréed potatoes shaped into small balls and fried or baked in a flat cake.
  • mousseline: potato purée enriched with butter, egg yolks, and whipped cream.
  • paillasson: fried pancake of grated potatoes.
  • pailles: potatoes cut into julienne strips, then fried.
  • Pont-Neuf: classic fries.
  • sarladaise: sliced potatoes cooked with goose fat and (optionally) truffles.
  • soufflés: small, thin slices of potatoes fried twice, causing them to inflate so they resemble little pillows.
  • sous la cèndre: baked under cinders in a fireplace.
  • vapeur: steamed or boiled potatoes.
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