Masterclass Potatoes - Dauphinoise, Pomme Parisienne, Pomme Anna, Pomme Soufflé - James Martin Chef

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Step 1

For the potatoes, cook in stock, garlic and thyme until the stock is completely gone and the potatoes are sticky. Finish with butter and season.

Step 2

Take a Parisienne scoop (aka melon baller) and scoop out several balls from 2 large potatoes and put into a pan over low heat.

Step 3

Cook with butter until golden brown, drain off excess butter using a sieve and add back to the pan, turn up the heat and add stock.

Step 4

Reduce stock until caramelised and sprinkle with chopped parsley. You could also add mushrooms or truffle at this stage. Season with salt and pepper to taste. Serve with the lamb.