Antoine-Augustin Parmentier - Dishes Named After Antoine-Augustin Parmentier

Dishes Named After Antoine-Augustin Parmentier

Any dish whose name includes the description "Parmentier" will contain potatoes (especially mashed or boiled) as a major ingredient (e.g., potage Parmentier, brandade de morue Parmentier). The popular dish hachis Parmentier is very similar to cottage or shepherd's pie: consisting typically of a mixture of skinless mashed potato with finely ground meat, cooked before grinding. The ground meat can be mixed throughout the mashed potato or kept as a distinct layer in the middle. Common additional ingredients and seasonings include salt, pepper, chopped onions, chopped garlic, and a generous helping of butter. The whole dish is baked briefly at high temperature to form a golden brown crust on the top.

Some historians claim any dish containing potatoes can be called "Parmentier", but most potato dishes do not include this as part of their title (pommes Anna, gratin dauphinois, etc.) Pommes Parmentier is 1 cm diced cubed potatoes fried in butter (bacon, onions garlic or herbs can be added), the second dish named after the man who heightened culinary interest in potatoes is potage Parmentier, a leek and potato soup (puréed). Unpuréed, the soup is referred to as potage parisien.