What's the best type of Potatoes to serve with Beef Wellington?

Answer 1

Here is the perfect recipe - Potatoes Wellington

Potatoes Wellington


to taste pepper to taste

1 tbsp chopped fresh parsley or 5 mL (1 tsp) dried 15 ml

1 package (397 g/14 oz) frozen puff pastry, thawed 1

1/4 tsp rosemary 1 ml

1 1/2 cups thinly sliced, peeled potato 375 ml

3/4 cup chopped onion 150 ml

1/2 tsp salt 2 ml

1/4 tsp basil 1 ml

1/4 cup milk 50 ml





Form a ball using two thirds of the package of pastry. Roll to a round 30 cm in diameter (12 in). Line bottom and sides of a 22 x 5 cm (9 x 2 in) round pan with pastry, leaving an overhang of 2 cm. Rinse potatoes under cold water and dry well. Combine with onion and seasonings. Arrange over pastry and pour milk over potatoes. Roll remaining pastry to a round 20 cm in diameter (8 in); cut a 2 cm (1 in) hole in the middle of the round. Top potatoes with pastry and seal edges. Cut steam vents in top pastry and decorate with pastry leaves, if desired. Bake 40 min at 200ºC (400ºF). Makes 6 servings.

Answer 2

In my point of view - oven roasted - supreme.
Cut potato into wedges (leave the skin on) - coat wedges with a good quality olive oil - salt and pepper to taste. Place wedges on a cookie sheet skin side down and roast at 350 F until golden - the time of roasting will depend on the size of the spuds - you can test for doneness by inserting a knife point into the wedge - they come out crisp on the outside and soft on the inside. The look and texture truely compliments the Wellington.

Answer 3

Dauphinoise...

See below for recipe...

4 medium potatoes
1 tablespoon butter or margarine
2-3 cloves garlic, crushed and chopped finely
salt
fresh ground black pepper
grated nutmeg
1 cup cream (low fat is fine)
1 cup milk (no fat or low fat is fine)
1 cup grated tasty cheese (low fat is fine)


Grease a 6 cup capacity ovenproof dish generously with the butter or margarine then smear the garlic around the bottom and sides of the dish.
(I use a round glass pyrex dish.) Peel potatoes and slice thinly into rounds.
(I use the slicing blade of my food processor).
Line the bottom of the dish with a single layer of overlapping potato slices.
Sprinkle generously with salt, pepper and nutmeg.
Repeat this layering and sprinkling process until you have used all of the potato slices.
In a large jug, combine cream and milk and stir well.
Pour this mixture over the potato slices, gently easing the potato away from the sides of the dish to allow the liquid to penetrate evenly.
Place the dish onto a microwave safe plate and cook, uncovered, in a microwave on MEDIUM HIGH for 15- 20 minutes.
Check occasionally.
If the liquid in the potatoes boils over, simply pour it from the plate back into the dish and continue cooking.
Microwave just until you can push the blade of a sharp knife through the potato layers without feeling any crunchy resistance.
Having reached this stage you can go on to cook the dish in the oven or cover with plastic wrap and keep in the refrigerator for several hours or more before cooking.
Pre-set your oven to 180°C (350°F).
Sprinkle the top of the potatoes with the grated cheese and place the dish on an upper shelf in the oven for 20 minutes or until the top turns golden brown.
(This may take slightly longer if taking the dish straight from the refrigerator.) To serve, cut into wedges and remove each wedge carefully with a spatula.

Answer 4

plain boiled baby new potatoes - the pastry on the wellington combined with any other type of potato dish would make the meal too heavy - got to stop looking at the food questions - am hungry again!!

Answer 5

Garlic potatoes Did you want the recipe?
Don't forget cucumber relish and mushroom sauce with beef Wellington...

Answer 6

Light Fondant (mashed) potatoes.

Sauteed, gratineed or fried potatoes are too rich with the pastry crust.

Answer 7

I'm a mashed potato fan

Answer 8

Fingerling Potatoes,,, but cook them separate they cook fast 25 min

Answer 9

LMAO. Just give me another piece of beef. I will eat the crust for my carbohydrates.

Uhh...where is the beef?

Answer 10

Maris piper, not overboiled, mashed with grated mature chedder- amount according to taste, add cayenne pepper to season.