Using potatoes for dessert
Using potatoes for dessert as a replacement of wheat flour is actually pretty common. Cake, pancakes, crepes, waffles, dumplings or even jam the use of potato in a sweet context exist in many different food cultures.

East European treat
Plum dumplings are common throughout Eastern Europe among Poles, Hungarians, Romanians, Czech, … Read the rest

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Variation on Aioli
Bread, egg or potato : here are the keys of the famous Aioli. This creamy sauce featuring garlic and olive oil spread all over the mediterranean area and evolved over time. Originally made out of bread, it became eggy in the French Provence where mayonnaise already existed, and has been thickened with … Read the rest

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“Nothing is lost, everything is transformed”

What if you kept the peels of your potato instead of throwing them all? In order to have tasty potato skin chips, they need to contain a bit of potato flesh, so just leave your usual peeler and use a normal sharp knife to obtain thicker peels. The rest … Read the rest

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He was trying to do French Fries
The legend says that, like numerous recipes, the pomme soufflée resulted from a mistake. A French chef from the 19th century was cooking fries (back then in slices and not sticks) for a royal member when he heard that her train was late. He took out the potatoes … Read the rest

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Swedish style
First introduced in the 1700s by a restaurant located in Stockholm named Hasselbacken, these accordion-potatoes are, to this day, still prepared in a very similar way to the original recipe. If many like to play around with seasonings and garnishes and no matter what your preferences may be, these potatoes should always turn … Read the rest

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French Fries or Belgian Fries ?
Admittedly, the fries were called “French Fries” in the USA (versus chips in UK) because American soldiers tasted them for the first time after the first World War in north of France and Belgian, where French language was also spoken. If the origin of the first fried … Read the rest

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There are many recipes for gnocchi, the little Italian potato dumplings. Some only call for potatoes and salt, some add flour and/or eggs. I tested the potato-only version before the shooting and the result was very poor. Maybe also because I did not use a potato press. The important thing I found out is that … Read the rest

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‘Espuma’ is Spanish and means ‘foam’. So what we did here is a potato foam using a siphon and nitrous oxide. This technique was delevoped by Ferran Adrià in his restaurant el Bulli – the cradle of the molecular cuisine. The basis for the foam is a simple but very finel potato puree. We played … Read the rest

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INGREDIENTS

5 large waxy potatoes (you’ll need a few to practice)
tempura batter mix
chili-salt (mix salt and chili flakes up to taste)
vegetable oil for deep frying

SPECIAL GEAR
5-10 wooden skewers
sharp knife… Read the rest

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