Titanic 1st Class Menu: Parmentier and Boiled New Potatoes

The first time I tasted potatoes prepared simply, yet exquisitely, was at a tiny bistro in the French countryside. I remember the steam rising from the golden cubes, their earthy aroma filling the air, and the surprising richness of the butter clinging to each bite. It wasn’t just potatoes; it was an experience – a testament to the power of simple ingredients, expertly prepared. Now, stepping back in time to recreate a dish served on the Titanic, I aim to recapture that same sense of elegant simplicity.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 6
• Dietary Type: Vegetarian

Ingredients

For the Parmentier Potatoes:

• 1 1/2 lbs potatoes, preferably Yukon Gold
• 1 cup butter
• 1 tablespoon fresh parsley, chopped for garnish

For the Boiled New Potatoes:

• 1 1/2 lbs small red potatoes, skin on
• 1 lemon, zest of
• Butter, to taste
• Pepper, to taste
• Salt, to taste

Equipment Needed

• Large pot
• Medium saucepan
• Knife
• Cutting board
• Zester
• Serving bowls

Instructions

1. Begin with the Parmentier Potatoes. Peel the 1 1/2 lbs of potatoes. The choice of potato is crucial here; Yukon Golds offer a creamy texture that complements the buttery sauce beautifully.

2. Once peeled, carefully cut the potatoes into small, uniform pieces, aiming for approximately 1cm (1/2 inch) squares. Consistency in size is key for even cooking.

3. In a medium saucepan, melt the 1 cup of butter over medium heat. Ensure the butter doesn’t brown; we want a delicate, nutty flavor, not a burnt one.

4. Add the cubed potatoes to the melted butter. Gently cook the potatoes in the butter, stirring occasionally, until they are tender and cooked through. This should take approximately 15-20 minutes. The potatoes should be easily pierced with a fork.

5. While the Parmentier Potatoes are cooking, turn your attention to the Boiled New Potatoes. Place the 1 1/2 lbs of small red potatoes in a large pot.

6. Add enough water to the pot to completely cover the potatoes. Ensure the potatoes are submerged to promote even cooking.

7. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer the potatoes for approximately 10 minutes, or until they are tender. Test for doneness by piercing a potato with a fork; it should slide in easily.

8. Once the new potatoes are cooked, drain them thoroughly. Return them to the pot.

9. While the new potatoes are still warm, add the zest of 1 lemon, butter to taste, salt, and pepper to taste. Gently toss the potatoes to coat them evenly with the seasonings. The warmth of the potatoes will melt the butter, creating a delicious sauce.

10. Before serving the Parmentier Potatoes, sprinkle with the 1 tablespoon of chopped fresh parsley as garnish. This adds a fresh, vibrant touch to the dish.

11. Serve both the Parmentier Potatoes and the Boiled New Potatoes immediately.

Expert Tips & Tricks

• Butter Clarification: For an even richer flavor and less risk of burning, consider clarifying the butter before using it for the Parmentier potatoes. This removes milk solids that can scorch easily.
• Potato Selection: While Yukon Golds are recommended for Parmentier potatoes, you can experiment with other waxy potatoes like fingerlings or baby potatoes for a slightly different texture.
• Lemon Zest Fineness: When zesting the lemon for the boiled new potatoes, use a microplane grater to achieve very fine zest. This will distribute the lemon flavor more evenly. Avoid the white pith, which can be bitter.
• Salt Timing: Salting the water for the boiled new potatoes is crucial. Add the salt when the water comes to a boil; this helps to season the potatoes from the inside out.
• Herbal Infusion: For the Parmentier potatoes, try infusing the butter with herbs like thyme or rosemary for an extra layer of flavor. Simply add a few sprigs of the herb to the butter as it melts, and remove them before adding the potatoes.

Serving & Storage Suggestions

Serve the Parmentier Potatoes and Boiled New Potatoes as a side dish alongside roasted meats, grilled fish, or even vegetarian mains. Their simple elegance makes them a versatile accompaniment to a wide range of dishes.

Leftover Parmentier Potatoes and Boiled New Potatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet with a little extra butter, or microwave them until heated through. Reheating may slightly alter the texture of the Parmentier Potatoes, but they will still be delicious. The Boiled New Potatoes generally reheat well without significant changes in texture.

These dishes are best enjoyed fresh, but proper storage will allow you to savor the flavors for a few more days. Freezing is not recommended as it will significantly alter the texture of both potato dishes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	380 kcal	19%
Total Fat	30g	46%
Saturated Fat	19g	95%
Cholesterol	80mg	27%
Sodium	230mg	10%
Total Carbohydrate	30g	10%
Dietary Fiber	3g	12%
Sugars	2g	N/A
Protein	4g	8%

Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Dairy-Free Option: For a dairy-free version, substitute the butter with a high-quality olive oil or vegan butter alternative. The flavor will be slightly different, but still delicious.
• Herb Variations: Experiment with different herbs in both potato dishes. Dill, chives, or tarragon would be lovely additions to the Boiled New Potatoes.
• Garlic Infusion: Add a clove or two of minced garlic to the butter when cooking the Parmentier potatoes for a subtle garlic flavor.
• Spiced New Potatoes: For a touch of warmth, add a pinch of smoked paprika or cayenne pepper to the Boiled New Potatoes.
• Sweet Potato Parmentier: Use sweet potatoes instead of regular potatoes for a sweeter, more colorful version of the Parmentier dish.

FAQs (Frequently Asked Questions)

Q: What type of potatoes are best for Parmentier potatoes?
A: Yukon Gold potatoes are ideal due to their creamy texture and ability to hold their shape during cooking. However, other waxy potatoes can also be used.

Q: Can I make these dishes ahead of time?
A: While both are best served fresh, you can prepare the individual components (peel and cut potatoes, boil potatoes) ahead of time and store them separately. Combine and finish cooking just before serving.

Q: How do I prevent the potatoes from sticking to the pan when making Parmentier potatoes?
A: Use a non-stick pan or ensure you have enough melted butter coating the bottom of the pan. Stir frequently to prevent sticking.

Q: Can I use dried parsley instead of fresh?
A: Fresh parsley is recommended for its brighter flavor and color, but if necessary, you can substitute with dried parsley. Use about 1 teaspoon of dried parsley for every tablespoon of fresh parsley.

Q: How do I know when the boiled new potatoes are done?
A: The potatoes are done when they are easily pierced with a fork. Avoid overcooking, as they will become mushy.

Final Thoughts

Recreating these simple yet elegant potato dishes from the Titanic’s first-class menu is more than just following a recipe; it’s a journey back in time, a glimpse into a world of refined dining and impeccable taste. I encourage you to try your hand at both the Parmentier Potatoes and the Boiled New Potatoes, and experience the joy of transforming humble ingredients into something truly special. Don’t be afraid to experiment with variations and personalize the recipes to your own liking. And, most importantly, share your creations with friends and family, and let them experience the magic of these classic dishes. Perhaps pair it with a perfectly seared steak or a delicate white fish for a truly memorable meal.