Milk Roasted Potatoes – A French classic

  • 01.09.11

Milk roasted potatoes, a French classic recipe.

When I first lived in California, there was this wonderful little restaurant in Los Gatos called “Champs Elysees”.  Small restaurant, great French food.

The chef, Chris, allowed me more than once to peak in his kitchen.  He used to make this wonderful side dish of fanned potatoes cooked in milk. Love them.  He finally, after numerous pestering sessions,  gave me the recipe.

After years of keeping it on the back of my recipe book, I decided to bring it out and make it tonight.  Perfect as a side dish for fish, meat and chicken.

The trick is not to cut all the way thru the potatoes. Cut a small slice on one side therefore the potatoes will stand on the cooking dish.

By cooking with whole milk as a result the potatoes will be richer and creamier. Of course low fat will work too.

Parmesan cheese rather than any other cheeses will work best. It gives it the desired crust and flavor wanted.

My rule of thumb is half of a large potato or one small one per person. Although you will fall in love with them and may want a whole one for yourself.

Orange roughy Meuniere.  A classic French sauce. Lots of butter slowly melted.  A even size orange roughy gently cooked with the butter and basted. As a result a juicy tender and very tasty fish.  The basting helps with the cooking also to keep the non heat expose side warm during cooking.  Consequently your fish will be warm and cooking faster too. This process is also used with meat.

Dipping the fish into the milk softens it. Make sure that you shake off all the excess flour.

While cooking make sure that the fish will not burn.

While making the sauce the heat under the butter most be low to melt not burn.
Tonight’s January 10, 2011 dinner:
Orange Roughy Meuniere
Roasted Milk Potatoes
Steamed Broccolis


 1 lemon
4 orange roughy fillets
Salt and Pepper to taste
6 tablespoons of unsalted butter
2 tablespoons chopped fresh parsley

Cut the lemon in half. Save one half, squeeze out the juice and keep aside until ready to make the sauce. Take the other half and cut in 4 wedges to serve along with the fish when ready to serve. Season the fillets lightly with salt and pepper, dip in the milk, and dredge them in the flour. Shake off any excess flour.

Heat 4 tablespoons of butter in a large skillet over medium-high heat. When the butter stop foaming, add the fillets. Cook turning once, until golden brown and fully cooked. About 5 minutes. Transfer to the dinner plates and keep warm.

Lower the heat under the skillet and swirl in the remaining 2 tablespoons butter. When the butter is melted, but not foaming, add the juice of the half lemon and the fresh parley. Sprinkle lightly with salt and pepper to taste. Remove from the heat. Spoon the sauce over the fillets and serve the lemon wedge along side the fish.


Salt and pepper
Parmesan Cheese

Preheat the oven at 400°.Peel the potatoes. Slice the potatoes like a fan. Make sure that the potatoes are not cut all the way through. Place on a loaf pan, cover with butter and add the milk. Salt and pepper and sprinkle parmesan cheese over it.

Place in the oven and cook for 40 to 45 minutes, making sure that the milk does not overflow.

The potatoes are ready when pierced with a knife they are soft.



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