A potato is a powerful thing :)
TABLE OF CONTENTS
ROASTED
BOILED
Instant Pot
FRIED
SUPER POTATO
ROASTED
Baked Potato
1 large russet potato
1 teaspoon (4g) olive oil
Salt and pepper to taste
Preheat an oven to 425°F (218°C). While the oven is preheating, use a fork to poke holes into the potato.
Brush the potato with olive oil and season with salt and pepper. Once seasoned, place the potato onto a wire rack lined baking tray.
Place the tray into the oven and cook the potato for 40-50 minutes. The potato should be crispy on the outside and fork tender on the inside.
Once cooked, remove the potato from the oven. Cut the potato open lengthwise down the middle. Fluff the insides and serve.
Twice Baked Potato
1 large russet potato
2 tablespoons (30g) butter, cubed and softened
2 tablespoons (30g) canola oil
¼ cup (60g) whole milk
¼ cup (60g) sour cream
¼ cup (60g) shredded cheddar cheese
½ bunch chives, thinly sliced
Salt and pepper to taste
Preheat an oven to 400°F (205°C). While the oven is preheating, use a fork to poke holes into the potato.
Brush the potato with olive oil and season with salt and pepper. Once seasoned, place the potato onto a wire rack lined baking tray.
Place the tray into the oven and cook the potato for 40-60 minutes. The potato should be crispy on the outside and fork tender on the inside.
Using a knife cut the top ⅓ of the potato off length wise. Then, use a spoon to scoop the flesh out of the inside of the potato. Make sure to leave about a ¼ inch of the flesh so that the potato can hold its structure.
Use a fork or potato masher to mash the scooped flesh. Once mashed, add the butter and fold until smooth.
Add milk, sour cream, cheese, and half of the sliced chives to the potato mixture and fold until combined.
Stuff the scooped out potatoes with the mash potato filling, and place back into the oven on a wire rack lined baking tray for 10-15 minutes, or until warmed through and beginning to turn golden brown on top.
Potato Skins (Have Baked Potatoes Ready)
3 large russet potatoes
3 slices bacon, cooked and chopped
2 tablespoons (30g) unsalted butter, melted
½ cup (120g) shredded cheddar cheese
½ bunch green onion, thinly sliced
Sour cream for serving
Salt and pepper to taste
Preheat an oven to 425°F (218°C). While the oven is preheating, use a fork to poke holes into the potato.
Brush the potato with olive oil and season with salt and pepper. Once seasoned, place the potato onto a wire rack lined baking tray.
Place the tray into the oven and cook the potato for 40-60 minutes. The potato should be crispy on the outside and fork tender on the inside.
Remove from the oven and let cool until potatoes are easy to handle. Using a knife, cut the potatoes in half lengthwise.
Using a spoon, scoop the flesh out of the potato leaving a ¼ inch thick shell. Brush the inside and outside of the potatoes with melted butter.
Place the potatoes on a half baking tray, then place the tray into the oven and bake for 15 minutes, or until crisp.
Place cheese and bacon into the potato and bake for 5-7 minutes. The cheese should be melted and starting to brown.
Pull from the oven and garnish with green onion. Serve with sour cream.
Duchess Potatoes
2 pounds yukon gold potatoes, peeled, cut into 1 inch cubes
6 tablespoons (180g) unsalted butter
¼ cup (60g) heavy cream
4 egg yolks
Salt and pepper to taste
Begin by placing potatoes into a medium saucepan filled with enough water to cover the potatoes. Season water generously with salt and bring the water to a boil. Once boiling, reduce heat to a simmer. Cook for about 20-22 minutes, or until the potatoes fall apart when poked by a fork.
While the potatoes are cooking , preheat the oven to 425°F (218°C) and line a half baking sheet with parchment paper.
Drain the cooked potatoes and pass through a potato ricer. Add the riced potatoes back into the pot they were cooked in along with heavy cream, and 4 tablespoons of butter. Using a spatula, fold to combine.
Once the potatoes have slightly cooled, begin to fold in egg yolks, working one at a time. Once all of the egg yolks have been added and the mixture is completely homogenous, add mixture to a piping bag with star shaped tip.
Pipe the potatoes onto the parchment paper lined baking tray into 3 in diameter swirls. Place the baking tray into the oven and bake until golden brown, about 15-20 minutes.
Potato Casserole
2.5 lbs (1.2kg) russet potatoes
2 ¼ cup (550ml) milk
2 ¼ cup (550ml) heavy whipping cream
4 cloves garlic
3 sprigs thyme
4 oz (114g) gruyere cheese, grated
Salt and pepper to taste
Baking spray to grease
Preheat your oven to 375°F (245°C). Coat a 9x13 baking dish with baking spray.
Add your milk and heavy cream to a large saucepan and bring to a boil over medium high. As soon as it starts to boil, immediately reduce to medium low. Season your cream mixture with salt and pepper to taste. It’s important to taste at this step as it’s the basis of flavor for your casserole. Just barely underseason it.
Peel your potatoes and slice into rounds about the thickness of a coin. A mandoline for slicing is highly recommended in order to keep the slices the same thickness. Add potatoes immediately to your simmering cream along with the thyme. Simmer for about 5 minutes or just barely until fork tender. Adjust salt levels at this point if it needs more.
Cut off the heat, remove your thyme, add in your garlic and lightly swirl the pan to distribute the garlic.
Using a slotted spoon, carefully transfer the potatoes to your baking dish. Be sure not to break the potatoes up when doing this. Pour your infused cream over your potatoes, justenough to coat each layer and leave a little bit of moisture inside, about 2 cups. Top with remaining cheese and bake in the oven for 45-60 minutes. Or until the top is browned and the potatoes are soft. Broil if you need the top more browned.
Allow to rest for 5 minutes at room temp and serve immediately.
Smashed Potato
2 pounds (1.8kg) Yukon gold potatoes (small)
¼ cup (60mL) canola oil
Salt and pepper to taste
In a large pot, fill with water and place over high heat. Wash potatoes and place in a pot of boiling water. Generously salt the water. It should be as salty as a potato chip.
Once potato is added, reduce to a simmer over medium heat and simmer for 20 minutes or until they are fork tender.
Once cooked, remove from heat and strain through a colander
Place potatoes on a baking sheet in a single layer. Using the flat bottom of a cup, squish the potatoes down until they are about ½ inch thick. Place the potatoes in the refrigerator overnight, uncovered.
Place potatoes from the refrigerator onto a sheet tray and pour over the canola oil making sure it is evenly dispersed.
Place a sheet tray in an oven preheated to 425°F (218°C) and cook for 30-35 minutes or until the flat sides are crispy and brown.
Smoked Potato
1 large russet potato
1 tablespoon olive oil
Salt and pepper to taste
Preheat the smoker to 300°F (150°C). While the oven is preheating, poke potatoes all over using a fork.
Brush the potato with olive oil and season with salt and pepper. Once hot, place the potato into the smoker and cook for around 2 hours. The potato should be fork tender.
Salt Baked Potatoes
2 pounds (900g) small new potatoes, rinsed
700g salt
⅓ cup (80ml) water
Preheat the oven to 400°F (205°C)
In a large mixing combine salt, and water. Mix by hand until fully incorporated. The mixture should resemble packable snow.
On a baking tray lay down some of your salt mixture. Enough area to cradle the potatoes. Then place the potatoes into the salt.
Encase the potatoes in the rest of the salt and place into the oven to bake for 35-40 minutes.
Use a mallet to break the salt then crust. Then delicately remove the salt from the potatoes using an offset spatula.
Searzall Potatoes
1 large russet potato
2 tablespoons (15g) canola oil
Salt and pepper to taste
Slice potatoes into ¼ inch thick coins. Brush coins with vegetable oil and season with salt and pepper.
Place the coins onto a half baking tray, then using the searzall, broil the coins on both sides until golden brown and crispy.
Hasselback Potatoes
1 large russet potato
1 teaspoon (4g) olive oil
Salt and pepper to taste
Flakey salt to garnish
Preheat an oven to 425°F (218°C). While the oven is preheating, place chopsticks along each side of the potato. Slice the potato into ⅛ inch thick slices being careful not to go all of the way through the potato.
Brush the potato with olive oil and season with salt and pepper. Place the potato onto a wire rack lined baking tray and place into the oven.
Cook the potatoes for 45-60 minutes. Remove the potato from the oven after the initial cook, then brush again with olive oil and go back into the oven for an additional 10-15 minutes. The exterior should be crispy, and inside should be fork tender.
Remove the potatoes from the oven, and using a hand lightly fan the potatoes. Finish with flakey salt.
Broiled Potato
1 large russet potato
1 teaspoon (4g) vegetable oil
Salt and pepper to taste
Turn and ovens broil onto its high setting. While the oven is heating up, slice the potatoes into ¼ inch rounds.
Toss sliced potatoes in vegetable oil and season with salt and pepper.
Place potatoes onto a parchment lined baking tray, and place the potatoes into the oven. Broil the potatoes for 4-6 minutes, then flip and broil for an additional 4-6 minutes.
Potato Pave
2 pounds russet potatoes
3 cup (720ml) duck fat
Salt to taste
Duck fat, for searing
Preheat oven to 300°F (150°C)
Spray a 8-inch baking pan with cooking spray,then using parchment paper line all sides of the pan. Allow 2 inches of overhang on all sides.
Peel potatoes, then using a mandolin slice potatoes lengthwise. The slices of potato should be about a ⅛ inch thick.
In a large mixing bowl combine potatoes and duck fat, and salt. Mix well by hand to ensure the potatoes are evenly coated.
Begin placing potatoes into the bottom of the pan. Be sure to place them in as uniformly as possible with little no gaps. Brush the layer of potatoes with duck fat. Repeat this process one layer at a time until the pan has been filled.
Cut an 8-inch square of parchment paper and press it directly into the top of the potatoes. Fold excess parchment paper from the sides onto the middle of the pan.
Cover the pan tightly with aluminum foil, then place into your oven. Bake the potato for 2-3 hours. Use a toothpick or cake tester to check for doneness.
Remove the pan from the oven, then remove the foil. Place a separate 8-inch baking pan on top of the potatoes, and weigh down the potatoes using canned foods or whatever you can find.
Place in the refrigerator and allow to cool overnight for at least 8 hours.
Remove the weight and top sheet of parchment paper, then using an offset spatula, loosen the pave by running the spatula along the sides.
Trim the potatoes on all sides to get a square then equally dive into 8 pieces. Refrigerate pieces on a parchment lined baking sheet for 20-30 minutes.
Heat a saute pan over medium high heat and sear for 2-3 minutes on each side, or until golden brown and crispy.
Transfer to a paper towel lined baking tray and season with flakey salt.
Lemon Potatoes
2 pounds (900g) yukon gold potatoes
1 ½ cups (360ml) chicken stock
½ cup (120ml) olive oil
⅓ cup (80ml) lemon juice
5 garlic cloves
1 tablespoon (15g) salt
Preheat and oven to 400°F (204°C). While the oven is preheating, peel and cut potatoes into ½ inch thick wedges. Once cut, place the potatoes into a roasting pan with all ingredients.
Place the roasting pan into the oven, and cook the potatoes for 20 minutes. Then flip the potatoes and cook for an additional 25-30 minutes. At this point most of the liquid should have been absorbed by the potatoes.
Remove the potatoes from the pan and skim as much of the fat from the liquid as possible. Then return the pan to the oven and cook down the liquid for 5-10 minutes.
Pour liquid from the pan over the potatoes.
Pommes Fondant
1 large russet potato
3 tablespoons (45g) unsalted butter
2 tablespoons (30g) canola oil
2 sprigs thyme
¼ cup (60g) chicken stock
Salt and pepper to taste
Preheat the oven to 425°F (218°C). While the oven is preheating, trim the ends off of the potatoes. Then using a sharp knife or peeler, shape the potato into an even cylinder.
Cut the potato in half crosswise, then place into a bowl with cold water to rinse the starch from the exterior.
Begin to heat canola oil in a cast iron pan set over medium high heat. Once hot and the oil is shimmering, pat the potatoes dry and begin searing in the pan.
Sear the potatoes until golden brown for about 4-6 minutes. Season with salt and pepper.
Flip the potatoes and cook for an additional 4-6 minutes, or until the other side is also golden brown.
Drain the oil from the pan, reduce the heat to medium, then add the butter and thyme to the pan. Using a large spoon, baste the potatoes for 2-3 minutes.
Add chicken stock to the pan and place the pan in the oven. Cook the potatoes in the oven for 25-30 minutes, or until there is no liquid left in the pan and the potatoes are tender.
Remove potatoes from pan and spoon butter from pan over top of the potatoes.
Potatoes en Papillote
½ pound (225g) new potatoes, or creamer potatoes
½ tablespoon (7g) unsalted butter, melted
½ tablespoon (7g) olive oil
1 sprig rosemary
2 sprigs thyme
Salt and pepper to taste
Preheat the oven to 375°F (190°C). While the oven is preheating, cut the potatoes in half or quarters, depending on the size.
In a medium mixing bowl combine potatoes, olive oil ,and butter. Season the potatoes with salt and pepper. Then toss to fully combine.
Place a sheet of parchment paper onto a work surface, and fold the paper in half “hamburger” style. Spoon the potatoes into one side of the parchment paper.
Fold the other half of the paper over top of the potatoes, and begin to crease and fold the edges together. The end result should resemble a half moon in shape and be an airtight seal.
Place the potatoes into the oven and bake for 40-45 minutes on a baking tray.
Remove the baking tray from the oven and transfer the potatoes to a plate. Cut the parchment bag open to serve.
Grilled Potato
1 large russet potato
1 tablespoon (15g) canola oil
Salt and pepper to taste
Begin to preheat the grill by lighting charcoal. Allow the coals to stop burning and turn white. This should take about 10-15 minutes.
Brush the potato with vegetable oil and season on all sides with salt and pepper.
Place the potato onto the grill and cook for 1-2 minutes on all sides. Once seared on all sides, place the potato off of direct heat.
Place the lid onto the grill and allow the potato to cook until it is fork tender about 40-45 minutes.
Pizza Oven Potato
2 large russet potatoes, peeled and cut into 1 inch cubes
2 tablespoons (30g) olive oil
Salt and pepper to taste
Preheat a pizza oven to 450-500°F (230-260°C).
In a medium sauce pot, cook potatoes in water until just barely fork tender. Use a spider to transfer cooked potatoes to a medium mixing bowl.
Add olive oil to the boil, then season the potatoes with salt and pepper. Toss to fully combine.
Add a large cast iron pan to the pizza oven and heat for 5 minutes. Once hot, add potatoes to the pan and cook in the pizza oven until golden brown.
Tandoor
1 large russet potato, cut into 1 inch thick cubes
1 tablespoon (15g) canola oil
Salt and pepper to taste
Light charcoal in the tandoor and allow to burn until they are white hot.
Brush the potato with canola oil and season with salt and pepper.
Skewer the potato ensuring you leave room at the bottom so the potato doesn't burn.
Place the skewer into the tandoor and roast the potato for 30-40 minutes. The potato should be fork tender on the inside and crispy on the outside.
Carefully remove the potato from the skewers and serve.
BOILED
Boiled Potato
1 large russet potato
Salt to taste
Add potato to a medium sauce pot with enough water to cover the potato. Season the water generously with salt. The water should taste like the ocean. Bring the water to a boil.
Once the water comes to a boil, reduce the heat to a simmer and cook the potato until fork tender. 30-35 minutes.
Butter Poached Potato
1 large russet potato
2 pounds (900g) unsalted butter
Salt and pepper to taste
Heat butter to a holding temperature between 140-150°F (60-65°C) in a dutch oven or heavy bottom pot.
Season the melted butter with salt and pepper, and add the potato to the melted butter. Let the potato poach until fork tender. This should take 40-45 minutes.
Remove the potato from the butter poach and season with flakey salt to garnish.
Steamed Potato
1 large russet potato
1 quart (1000ml) water
Salt to taste
Bring water to a boil over high heat, and once to a boil reduce heat to a simmer. Place the steaming basket onto the pot.
Season the boiling water generously with salt, and place the potato into the steam basket.
Steam the potato until fork tender, about 50-60 minutes.
Pommes Puree
3.5lbs (1.6kg) small yukon gold potatoes
1lb (450g) cold butter, cut into ½ inch cubes
¼ cup (60ml) whole milk
Salt to taste
Place your whole unpeeled potatoes into boiling water and boil for 25-30 minutes or until just cooked through.
Using a paring knife, peel the skins off of your potatoes while still hot. Immediately run your hot potatoes through a food mill or potato ricer. Place into a medium sized pot with plenty of stirring room and set over medium heat.
Using a heat proof spatula gently stir your potatoes constantly, adding a small handful of butter, stirring allowing it to melt and emulsify into your potatoes. Once combined, add more butter, and repeat that process until you’ve added all of your butter.
Whisk in your whole milk until homogenous, season to taste with salt, and serve immediately.
Pommes Aligot
3.5lbs (1.6kg) small yukon gold potatoes
1lb (450g) cold butter, cut into ½ inch cubes
¼ cup (60ml) whole milk
3 cups (720g) shredded gruyere
Salt to taste
Place your whole unpeeled potatoes into boiling water and boil for 25-30 minutes or until just cooked through.
Using a paring knife, peel the skins off of your potatoes while still hot. Immediately run your hot potatoes through a food mill or potato ricer. Place into a medium sized pot with plenty of stirring room and set over medium heat.
Using a heat proof spatula gently stir your potatoes constantly, adding a small handful of butter, stirring allowing it to melt and emulsify into your potatoes. Once combined, add more butter, and repeat that process until you’ve added all of your butter.
Whisk in your whole milk until homogenous, season to taste with salt.
Fold cheese into the potatoes using a spatula, adding a little bit at a time, ensuring the cheese is fully melted before adding more.
Potato Salad
2 pounds (900g) small yukon gold potatoes
Salt and pepper to taste
¾ cup (180g) mayonnaise
¼ cup (60g) creme fraiche
1 tablespoon (15g) dijon mustard
1 teaspoon (4g) worcestershire sauce
2 tablespoons (30g) lemon juice
1 shallot, very finely chopped
2 cloves garlic grated
2 ½ tablespoons (16g) finely chopped flat leaf parsley, plus more for garnish
2 tablespoons (7g) dill, finely chopped, plus more for garnish
Boil the potatoes in a large pot of salted water just until tender and easily pierced with a fork. About 20-25 minutes. Please note time will increase or decrease depending on the size of your potatoes. Drain and let stand at room temperature until cool enough to handle.
Using a paring or petty knife carefully peel the skins off your potatoes. Cool in the fridge for 10 minutes or until completely cold.
In a large bowl mix together all ingredients except the yukon gold potatoes. Whisk together to thoroughly combine. Taste and adjust salt and pepper levels as needed.
Cut the potatoes into bite sized chunks, place in your bowl, season lightly with salt to taste and gently fold together until everything is thoroughly and evenly coated with your mayo creme fraiche mixture.
Sous Vide Potatoes
1 pound (450g) new potatoes
2 tablespoons (30g) unsalted butter
Salt and pepper to taste
1 sprig rosemary
2 sprig thyme
Set the circulator to 87°C. While the circulator is heating, add all ingredients to the vacuum seal bag and seal the bag shut using a vacuum sealer.
Place the potatoes into the hot water, and cook for 1 hour. The potatoes should be easy to smash by pressing with your finger.
Remove the bag from the water and the potatoes from the bag. Serve immediately.
Colombian Salt Crusted Potatoes
2 pounds (900g) small new potatoes, rinsed
1/2 cup (120g) kosher salt
Place potatoes in a medium sized sauce pot, and cover with water. Bring the water to a boil over high heat. While the water is coming to a boil add salt and stir to dissolve.
Once the water comes to a boil, reduce the heat to a simmer, and cook the potatoes until all of the liquid has evaporated. This should take about 5 minutes.
Let the potatoes rest in the pot for about 5 minutes, then toss in the pan and serve.
Slow Cooker Potatoes
2 pounds (900g) fingerling potatoes
2 tablespoons (30g) olive oil
Salt and pepper to taste
Add all ingredients to the slow cooker and toss to combine. Cover and cook the potatoes on high for 3-4 hours. The potatoes should be fork tender.
Boxed Mashed Potatoes
1 box instant mashed potatoes
Cook potatoes to package instructions
Mashed Potatoes
3 pounds (1.3kg) yukon gold potatoes
1/2 cup (120ml) plus 2 Tbsp (30g) Unsalted butter
1/3 cup (80ml) heavy cream
1 cup (240ml) whole milk
4 cloves garlic, crushed lightly left in pods
Salt and pepper to taste
Take your yukon gold potatoes and peel them over a piece of parchment paper. Cut them into 1x1 inch pieces and place them into a cold pot of water. Season the water heavily with salt and bring to a rapid boil over high heat. Boil the potatoes for 15-20 minutes or until fork tender.
Once the potatoes are done cooking, strain through a colander and allow them to drain of their water. Using a potato ricer, and while your potatoes are still hot; press all of them through on the finest setting into a separate bowl. Place to the side and keep warm.
To make the flavor liquid, melt unsalted butter in a pot set to medium-low heat. Once the butter is half-way melted, add in 4 cloves of lightly crushed skin-on garlic. From there, add in whole milk and heavy cream. Season with salt and whisk together
Bring up to a steamy heat and let steep for 10 minutes.
Strain out any aromatics you added and pour into the bowl with the pressed potatoes. Stir until everything is evenly incorporated, season with salt and pepper to you liking and serve.
FRIED
Home Fries
3 red potatoes, medium dice
3 tablespoons unsalted butter
1 tablespoon Montreal Steak Seasoning
Rise diced potatoes in cold water, drain well, and pat dry using a paper towel. While potatoes are drying begin to melt butter in a large cast iron pan.
Place potatoes into the pan, and season to taste with salt and pepper. Cook potatoes over medium heat for 10-12 minutes, or the potatoes become fork tender.
Remove the lid from the pan, and increase the heat to medium high. Sear and turn potatoes until they have browned, and become roasted on all sides.
Diner Style Hash Brown
2 russet potatoes, peeled, shredded
3 tablespoons (45g) clarified butter
Salt and pepper to taste
Place shredded potatoes in a large bowl of cold water. Stir by hand or using a spatula until the water becomes cloudy. Drain the potatoes of the water and repeat this step.
Place drained potatoes into a towel and squeeze as hard as possible to squeeze out excess moisture.
Begin to heat clarified butter over medium heat. Once the butter is hot add shredded potatoes into the pan in an even layer and season with salt and pepper.
Cook the potatoes for 5-8 minutes, or until a golden brown crust has formed on the bottom. Flip the potatoes and cook for an additional 5-8 minutes.
Transfer cooked potatoes to a plate to serve.
Stir Fry Potatoes
1 pound (450g) new potatoes, halved or quartered depending on size
2 tablespoons (30g) canola oil
Salt and pepper to taste
Heat a wok over medium high heat with canola oil. Once the oil is hot and begins to shimmer, add potatoes to the oil.
Stir constantly, and cook potatoes until fork tender.
Pommes Rosti
1 ½ pound (680g) russet potatoes, peeled and cut into fine matchsticks or grated
6 tablespoons (85g) unsalted butter
2 teaspoons (12g) kosher salt
1 teaspoon (1g) fresh ground black pepper
Canola oil for cooking
Preheat an oven to 350°F (175°C)
Peel the potatoes, and using a knife, slice the potatoes in 1/16 inch thick sheets.
Cut the potato sheets into matchstick by cutting again lengthwise. Place cut potatoes into water to keep them from oxidizing.
Remove the potatoes from the water and place them into a towel and season with salt. Squeeze all of the moisture from the potatoes.
Place potatoes into a bowl and toss with melted butter.
Begin heating oil in a small nonstick saute pan over high heat.
Once the oil is hot, add potatoes to the pan. push the sides of the potatoes down to form a uniform edge. Place a lid on the pan and cook for 5-8 minutes.
Flip the rosti and place the lid back onto the pan.
Place the pan in the oven and cook for 10 minutes.
Transfer the rosti to a plate and top with whatever you want.
Latkes
1 ½ pounds (675g) russet potatoes
1/2 sweet onion
1 large eggs
½ cup (120g) ap flour
1/8 cup (30g) fine panko bread crumbs
½ tablespoon (7g) kosher salt
1 ½ tablespoon (22g) shmaltz or duck fat
1 tablespoon (15g) neutral-tasting oil
Peel potatoes, grate and toss into a bowl along with a peeled and grated onion.
Add kosher salt and toss to coat.
Squeeze potatoes to remove liquid and add to a towel. Fold the towel over potatoes tightly and squeeze the remaining liquid into the sink.
Add potatoes to a large bowl with eggs, toss together until combined, and add panko breadcrumbs tossing until combined.
To shape, grab ⅓ cup of potato mixture gently forming and pressing into a puck, ¾ inch thick and 4 ½ inches wide. Repeat with remaining potatoes.
In a deep heavy bottom pan, add chicken fat and oil.
Once the oil is shimmering and ripping hot, add latkes one at a time (don’t let latkes touch).
Fry for 2-4 minutes. Flip and repeat.
Place on a wire rack to drain. Season with salt immediately.
Pommes Dauphine
1 pound (450g) russet potatoes, peeled, cut into 1 inch cubes.
½ cup (120ml) milk
3 tablespoons (45g) unsalted butter, cubed, plus 2 tablespoons unsalted butter, melted
2 ¼ cups (540g) all purpose flour
2 large eggs
2 quarts (2L) canola oil, for frying
Salt and pepper to taste
Begin by preparing the choux, do this by combining milk, butter, and salt to taste in a small saucepan. Bring the mixture to a boil over high heat until the butter has melted.
Remove the mixture from the heat and begin to fold in the flour, continue to mix until smooth and no lumps are left in the dough.
Return the sauce pan to medium high heat, and constantly stir the dough until a thin starchy film begins to form in the pan, and the dough pulls together in a cohesive mass.
Transfer the dough to the bowl of a stand mixer with the paddle attachment. Begin to beat the dough until it has slightly cooled, then begin to mix in the eggs one at a time until the mixture is completely homogenous.
Transfer choux dough to a small mixing bowl and cover with plastic wrap. Hold in a warm space until ready for the potatoes.
Rinse potatoes to remove excess starch from the exterior, then add potatoes to a
medium sauce pot with cold water to cover. Bring the water to a boil over medium high heat. Once boiling, reduce heat to a simmer.
Cook potatoes for 10-15 minutes, or until soft enough to easily break up when poked with a fork.
Drain the potatoes, then return to the now empty sauce pot. Turn the heat to low and shake constantly to dry out the potatoes.
Pass the potatoes through a potato ricer into a medium mixing bowl and let the potatoes cool slightly.
Stir melted butter into the mixing bowl and season the mixture with salt and pepper. Once thoroughly combined, begin to fold in choux dough, and again mix until thoroughly combined. Cover with and press plastic wrap onto the dough to keep a skin from forming.
Preheat 2 quarts of canola in a heavy bottomed pot or dutch oven to 350°F (175°C). While the oil is heating, shape potato dough into 1 ounce balls.
Once the oil is hot, begin adding dough balls to the oil a few at a time, fry the balls until golden brown and crunchy on the outside. Transfer cooked dough to a wire rack lined baking tray and season with salt. Serve immediately.
Potato Croquette
3 pounds (1.3kg) yukon gold potatoes
1/2 cup plus 2 Tbsp (130g) Unsalted butter
1/3 cup (78ml) heavy cream
1 cup (300ml) whole milk
4 cloves garlic, crushed lightly left in pods
1 cup (120g) all purpose flour
1 cup (120g) breadcrumbs
3 large eggs
Salt and pepper to taste
Take your yukon gold potatoes and peel them over a piece of parchment paper. Cut them into 1x1 inch pieces and place them into a cold pot of water. Season the water heavily with salt and bring to a rapid boil over high heat. Boil the potatoes for 15-20 minutes or until fork tender.
Once the potatoes are done cooking, strain through a colander and allow them to drain off their water. Using a potato ricer, and while your potatoes are still hot; press all of them through on the finest setting into a separate bowl. Place to the side and keep warm.
To make the flavor liquid, melt unsalted butter in a pot set to medium-low heat. Once the butter is half-way melted, add in 4 cloves of lightly crushed skin-on garlic. From there, add in whole milk and heavy cream. Season with salt and whisk together
Bring up to a steamy heat and let steep for 10 minutes.
Strain out any aromatics you added and pour into the bowl with the pressed potatoes. Stir until everything is evenly incorporated, season with salt and pepper to your liking and let cool for at least 1 hour in your refrigerator.
Roll potatoes into small evenly sized balls. Once rolled, set up a 3 step breading process by adding flour, breadcrumbs, and eggs whisked together with a splash of water onto individual baking trays.
Preheat 2 inches of canola in a heavy bottomed pot or dutch oven. Once hot, begin to bread the croquettes by tossing the potato balls in flour until they are fully coated. Next, toss the dusted potato balls in the egg wash until completely coated. Finally, add the potato balls to the breadcrumbs.
Once all balls are breading begin to fry by working a few at a time and frying until they are golden brown and crunchy.
Transfer cooked croquettes to a wire rack lined baking tray and season with salt.
George Foreman Grill
1 large russet potato
1 tablespoon (15g) canola oil
Salt and pepper to taste
Plug in the George Foreman grill and allow it to come to the proper temperature. The light on the grill will turn green to indicate it is ready.
Brush the potato with canola oil and season on all sides with salt and pepper.
Open the lid and place the steak on the grill. Close the lid, and give a slight press to ensure and even sear.
Cook the potato for 5-8 minutes, or until the light on the grill turns green and the potato is fork tender.
Pomme Souffle
2 ½ quarts (2.5L) Vegetable oil for frying
2 russet potatoes
1 ½ tablespoon (30g) corn starch
Salt to taste
Heat vegetable oil in a 7 quart pot until 325°F (160°C).
Peel and slice your potatoes about ⅛ inch thick.
Dust half of your potato sheets with cornstarch, ensuring to brush off excess starch, and lay the second half of your slices over the dusted ones.
Cut each double layer using a 5cm ring cutter, yield should be 3-4 discs per slice depending on size, and pat dry using a paper towel
Fry discs in hot oil for 20 seconds then flip over and cook for another 20 seconds, season potatoes with salt and reserve on a wire rack or anything that excess oil can drip or be absorbed on
Serve hot and enjoy!
Chips
2 pounds (900g) Russet potatoes
3 cups (720ml) vegetable or canola oil
Fine sea Salt to taste
2 quarts (2L) water
2 tablespoons (30g) kosher salt, plus more to finish
Peel potatoes and use a mandoline at one of its thinnest settings, 1/16 - 1/8 of an inch, and slice potatoes.
Add potatoes to a medium mixing bowl with water to cover the sliced potatoes. Let sit for 30-45 minutes.
After 30-45 minutes, rinse potato slices in a colander and shake as much of the water out as you can. Then line a single layer of potatoes on the cloth-lined dish. Use either another clean absorbent cloth or paper towels to pat the top of the potato slices dry. Remove the dry slices from the towel and add to a bowl or plate for frying. Repeat with the rest of the slices.
Heat oil in a large deep skillet to about 350°F (175°C)
Working in batches, add potato slices to hot oil and cook for 3-4 minutes stirring constantly with a slotted spoon until they begin to brown.
Once browned, remove chips and add to a paper towel lined cooling rack or plate and sprinkle with salt. Be sure to let them cool in a single layer to ensure that they do not become soggy as they cool.
Battered Fries
3 potatoes
2 ½ quart (2.5L) warm water
2 ½ tablespoon (37g) kosher salt
½ cup (120g) all purpose flour
2 teaspoon (8g) kosher salt
2 tablespoon (30g) smoked paprika
1/2 teaspoon (2g) cayenne
1/2 teaspoon (2g) garlic powder
1 cup (240ml) water
Start by cutting the skin-on russet potatoes to ¼ inch x ¼ inch batons. Cover all spiralings with water and kosher salt. Stir to combine and soak for 30 minutes.
For the batter, whisk and combine all dry ingredients before carefully whisking in water.
Fill a heavy bottom pot with frying oil and heat to 350 F.
Remove fries from soaking liquid, cut and toss into the batter.
Carefully fry in batches for 4-5 minutes and set on a wire rack set in a baking sheet to cool. Season with salt.
Tater Tots
2 pounds (900g) russet potatoes, peeled and grated
2 quart (2 liters) water
3 ½ quart (3.3 liters) duck fat
2 tablespoon (11g) corn starch
Salt and pepper to taste
Peel potatoes, placing the peeled potatoes in cold water. Once all of the potatoes are peeled. Grate potatoes on the medium side of a box grater. Once again holding the grated potatoes in a bowl of cold water.
Strain potatoes from the water and place into the center of a towel. Pull the ends together, then twist and squeeze to remove as much moisture as possible from the potato.
Add the potatoes and duck fat to a heavy bottomed pot or dutch oven, and heat the potatoes to 205°F (96°C). Once to the target temperature. Strain the potatoes from the fat. Reserving the fat for later use.
Lay the strained potatoes onto a baking tray, then season with salt and add the cornstarch. Mix by hand until thoroughly incorporated.
Begin shaping the potato mixture in tater tot shapes and placing onto a parchment lined baking tray. Once all of the potatoes are shaped. Freeze the tater tots overnight.
Heat the duck fat from the confit to 350°F (175°C). Once the temperature begins to fry the frozen tater tots in batches until golden brown and crispy. Transfer to a wire rack lined baking tray and season with salt.
French Fries
3 Large Russet Potatoes
3 quarts (3 Liters) water
2 tablespoons (28g) white distilled vinegar
1 ¼ tablespoon (18g) kosher salt, plus more to taste
1 teaspoon (3g) baking soda
3 quarts (3L) tallow for frying
Into a 6 quart stock pot add the vinegar, salt, and baking soda.
While the pot is coming to a boil, peel the potatoes, then using a mandolin, slice the potatoes into ¼ inch thick planks.
Cut the planks lengthwise into ¼ inch batons. Soak potatoes in water to prevent browning.
Once the pot is to a boil, reduce the heat to a light simmer.
While at a low simmer, gently add potatoes to the water and allow to cook for 1-2 minutes.
Gently remove fries from the pot using a slotted spoon or spider and place onto a paper towel lined baking tray.
Heat tallow over medium high heat in a heavy bottomed to 350°F (175°C)
Once the oil is hot, fry the blanched potatoes for about 1 minute. The fries should be pale white and shiny.
Gently remove from the hot oil using a slotted spoon or spider. Place the fries onto a paper towel lined baking tray. Using another paper towel lightly press into the fries to ensure they are completely dry.
Once the fries are dry, place them in the freezer overnight.
Heat tallow over medium high heat in a heavy bottomed to 350°F (175°C)
Add the frozen fries to the hot oil and fry for 3-4 minutes or until the fries are golden brown and crispy. Once cooked gently transfer to a wire rack lined baking tray.
Season the fries with salt while hot, serve, and enjoy.
SUPER POTATO - Greek Lemon Tater Tots with Potato Ranch
Potato Ranch
2 small yukon gold potatoes
2 cloves garlic
5 sprigs thyme, finely chopped
3 sprigs dill, finely chopped
1 cup (240ml) heavy cream
¼ cup (60g) butter
¼ cup (60g) milk
2 teaspoons (8g) worcestershire sauce
Greek Lemon Tots
2 large russet potatoes
4 cloves garlic
3 sprigs thyme
2 sprigs rosemary
1 lemon, peeled
1 pint (480ml) lemon juice
2 quarts (2L) water
3 quarts (3L) duck fat
4 tablespoons (120g) cornstarch
2 tablespoons (30g) kosher salt for brine, plus more for seasoning
Begin by peeling potatoes, and using a box grater, grate the potatoes into a large mixing bowl.
Add water, lemon juice, and salt to the water and let sit at room temperature for at least 1 hour.
Remove potatoes from brine and place in the center of a large kitchen towel, pull all ends together and twist to squeeze out as much moisture as possible from potatoes.
Add potatoes to a heavy bottomed pot or dutch oven with duck fat, lemon peel, thyme, rosemary, and garlic. Bring duck fat to 205°F (95°C), the potatoes should be transparent but not falling apart.
Using a wire mesh strainer, transfer potatoes from the hot oil to a baking tray. Allow to cool slightly and pick out aromatics from the potatoes.
Season the potatoes with salt and add cornstarch to the mixture. Mix by hand until fully incorporated. Once mixed, shape potatoes into tater tots and place onto a parchment lined baking tray. Place the tray in the freezer overnight.
Preheat duck fat to 350°F (175°C), while the fat is preheating, begin to prepare the sauce by combining milk, cream, and butter into a small pot and bringing to a boil.
Once boiling, add peeled and diced potatoes to the mixture and cook until fork tender.
Once tender, blend using an immersion blender until a smooth puree has formed.
Pass puree through a chinois into a small mixing bowl and season with salt and worcestershire sauce. Fold in chopped dill, and parsley. Transfer sauce to a ramekin and reserve for later use.
Fry tater tots in duck fat until golden brown and crispy. Transfer cooked tots to a wire rack lined baking tray and season with salt.
Serve with Potato ranch and enjoy.
