Pommes Pocket by @simonauscher

40 min

4 servings

🥔

700 g

Amandine potatoes

🫗

1 L

Frying oil

🧂

3 g

Salt

🌿

60 ml

Pesto

🍅

60 ml

Tomato sauce

  1. Wash
    • Amandine potatoes

    Wash 700 g of Amandine potatoes and place them in a pot. Cover with cold water by about 2 cm.

  2. Boil
    • Amandine potatoes

    Bring the water to a boil, then simmer the potatoes for 20 to 25 minutes until a knife enters easily but the potatoes still hold their shape.

  3. Drain
    • Amandine potatoes

    Drain the cooked potatoes in a colander. Let them cool for 5 minutes until safe to handle.

  4. Cut
    • Amandine potatoes

    Cut a thin lid from the top of each potato. Keep the lids or reserve them for another use.

  5. Scoop
    • Amandine potatoes

    Scoop out the center of each potato with a spoon, leaving a 5 mm thick potato shell to form a pocket. Reserve the removed potato flesh for another recipe.

  6. Heat
    • vegetable oil
    • Amandine potatoes

    Heat 1 L of vegetable oil in a deep fryer to 180°C / 355°F. Fry the potato pockets in batches for 5 to 7 minutes until deeply golden and crisp.

  7. Transfer
    • Amandine potatoes
    • salt

    Transfer the fried potato pockets to paper towels and season immediately with 3 g of salt.

  8. Fill
    • Amandine potatoes
    • pesto

    Fill the crispy potato pockets with pesto and tomato sauce. Serve immediately while the shells remain crisp.

Pommes Pocket by @simonauscher

40 min

4 servings

🥔

700 g

Amandine potatoes

🫗

1 L

Frying oil

🧂

3 g

Salt

🌿

60 ml

Pesto

🍅

60 ml

Tomato sauce

Preparation Steps

  1. Step 1/8

    Wash 700 g of Amandine potatoes and place them in a pot. Cover with cold water by about 2 cm.

    🥔Amandine potatoes

  2. Step 2/8

    Bring the water to a boil, then simmer the potatoes for 20 to 25 minutes until a knife enters easily but the potatoes still hold their shape.

    🥔Amandine potatoes
    🔪chef's knife

  3. Step 3/8

    Drain the cooked potatoes in a colander. Let them cool for 5 minutes until safe to handle.

    🥔Amandine potatoes
    🧺colander

  4. Step 4/8

    Cut a thin lid from the top of each potato. Keep the lids or reserve them for another use.

    🥔Amandine potatoes
    🪵cutting board
    🔪chef's knife

  5. Step 5/8

    Scoop out the center of each potato with a spoon, leaving a 5 mm thick potato shell to form a pocket. Reserve the removed potato flesh for another recipe.

    🥔Amandine potatoes
    🥄spoon

  6. Step 6/8

    Heat 1 L of vegetable oil in a deep fryer to 180°C / 355°F. Fry the potato pockets in batches for 5 to 7 minutes until deeply golden and crisp.

    🫗vegetable oil
    🥔Amandine potatoes
    🥄slotted spoon

  7. Step 7/8

    Transfer the fried potato pockets to paper towels and season immediately with 3 g of salt.

    🥔Amandine potatoes
    🧂salt
    🥄slotted spoon
    🧻paper towels

  8. Step 8/8

    Fill the crispy potato pockets with pesto and tomato sauce. Serve immediately while the shells remain crisp.

    🥔Amandine potatoes
    🌿pesto
    🍅tomato sauce
    🥄spoon

Composition

Ingredients

Types

Vegetables, Herbs and Seasonings, Sauces and Condiments

Ingredients

Amandine potatoes, Frying oil, Salt, Pesto, Tomato sauce

Notes

Amandine potatoes (small potatoes, quantity not given), Frying oil (heated to 180 degrees), Salt (seasoned directly after cooking), Pesto (for garnish), Tomato sauce (for garnish)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Gluten-free

Calories

290 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 35g, Fat: 15g, Fiber: 4g

Nutritional Information

Minerals

Potassium: 480mg, Sodium: 330mg, Iron: 1.4mg

Vitamins

Vitamin C: 17mg, Vitamin B6: 0.4mg, Vitamin K: 12

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

cutting board, chef's knife, spoon, colander, slotted spoon, paper towels

Appliances

Stove, Deep fryer

Type

Type

Type Of Dish

Side Dish, Snack, Appetizer

Occasions

Aperitif, Party, Dinner, Casual entertaining

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Crispy, Crunchy, Tender, Creamy

Flavors

Savory, Salty, Herbaceous, Tangy, Tomato-rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Serve immediately for best crispness,Do not leave filled potato pockets out longer than 2 hours), fridge : 2 days (Store cooled potato pockets in an airtight container,Store pesto and tomato sauce separately when possible,Reheat in an oven or air fryer until crisp), freezer : 30 days (Freeze unfilled fried potato pockets in a sealed freezer-safe container,Reheat from frozen in an oven or air fryer,Do not freeze pesto-filled pockets)