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Baked jacket potatoes (pommes au four)
Ingredients
Potatoes- 01 for one portion
Method:
1.       Select good sized potatoes and allow one potaote per portion.
2.       Scrub well; make a2mm deep incision round the potato.
3.       Place on tray in a hot oven at 230 c -250 c for 1 hour. Turn the potatoes over after30 minutes.
4.       Test by holding the potato in cloth and squeeze gently if cooked it should feel soft.

French Fries (pommes Frites)
Peel and eye the potatoes.
2. Cut the potatoes into strips 3⁄8 in. (1 cm) square and about 3 in. (71⁄2 cm) long. Hold the cut potatoes in cold water until needed, to prevent discoloration.
3. Line sheet pans with several layers of brown paper and have them ready by the deep fryer.
4. Drain and dry the potatoes well. Deep-fry in fat heated to 325°F (160°C) until they are just beginning to turn a pale golden color. At this point, they should be cooked through and soft.
5. Remove the potatoes from the fryer and turn them out onto the sheet pans in a single layer to drain. Refrigerate.
6. At service time, fry the potatoes in small quantities in fat heated to 350°–375°F (175°–190°C) until brown and crisp.
7. Drain well. Salt them lightly away from the fryer or let customers salt their own. Serve immediately.
Allumette Potatoes (Shoestring or Matchstick Potatoes)
Cut the potatoes into thin strips, slightly less than 1⁄4 in. thick (about 1⁄2 cm). Because they are so thin, they are usually fried in one step   until very crisp.
Oven Roast Potatoes (pommes Roties)
Portions: 4 Portion size: 4 oz (125 g)
Potatoes -1/2  kg
Vegetable oil or olive oil- as needed
Salt- to taste
White pepper- to taste
Method
1. Peel and eye potatoes. Cut into 25 uniform portions and trim pieces to shape. Save the trimmings for other use.
2. Dry the potatoes well and rub with oil. Place in oiled baking pan and season with salt and pepper.
3. Place in 400°F (200°C) oven and bake until browned and cooked through, about 1 hour. Half way through baking time, turn potatoes and brush with additional oil.
Ratatouille 4 portions
Ingredients
500 g Zucchini
 500 g Eggplant
 500 g Onions
 4 Green bell peppers
 4 Garlic cloves
 1 kg Tomatoes (canned may be used if necessary)
200 mL, Olive oil or more as needed or more as needed
125 mL Chopped parsley
 1 Bay leaf
 1 gm Dried thyme
Salt to taste
Pepper to taste
Method:
1. Prepare the vegetables: Cut the zucchini into 1⁄2-in. (1-cm) slices. Peel the eggplant and cut into large dice. Slice the onions. Remove the cores and seeds of the peppers and cut into 1-in. (21⁄2-cm) dice. Chop the garlic. Peel and seed the tomatoes and cut into large dice (leave canned tomatoes whole; they will break up during cooking).
2. Sauté the zucchini in a little of the olive oil until it is about half cooked. Remove from pan.
3. Sauté the eggplant in olive oil until half cooked. Remove from pan.
4. Sauté the onions and peppers until half cooked. Add the garlic and sauté another minute.
5. Combine all vegetables and seasonings in brazier or heavy saucepan. Cover and cook in a slow oven (325°F/160°C) for about 30 minutes, until vegetables are tender and flavors are well blended. If the vegetables are too juicy, cook uncovered on a range top for a few minutes to reduce. Be careful not to scorch the vegetables on the bottom.
6. Adjust seasonings. Serve hot or cold.


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