Deep-fried, egg-shaped croquettes of puréed potato mixed with choux pastry.

Eating apples. Dessert apple.

pommes (de terre) de Madacasgar is a black-fleshed variety of potato. In fact the colour is closer to purple.

Potatoes cooked and mashed with butter and eggs, mixed with pâté à choux and then piped into hot oil and fried until golden.

Potatoes mashed smooth with egg yolks and butter, moulded into shapes and baked.

Crushed potatoes. These are usually new potatoes roughly crushed with a fork.

Potatoes cooked in their jackets.

Potatoes cut into tiny ovals, parboiled and cooked in butter.

Apple compote

Potatoes and chestnuts, without liquid, cooked in a special earthenware pot called a diable.