Haute Potato: From Pommes Rissolees to Timbale with Roquefort, 75 Gourmet Potato Recipes
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An elegant twist on your favorite vegetable!
Served as a side of crispy Vietnamese Sweet Potato and Shrimp Fritters or as a savory meal of Crepes Vonnassiennes with Smoked Salmon, potatoes are one of the most versatile foods around. Haute Potato gives the humble vegetable new life with delicious preparations ranging from simple baked dishes to over-the-top fried affairs.
Featuring beautiful photographs and 75 gourmet recipes, you'll love digging into imaginative fare like:
- Vietnamese-Style Shrimp and Potato Salad
- Baked Bacon and Quail Eggs in Roasted Potato Cups
- Prosciutto-Wrapped Fig and Gnocchi Bites
- Potato Quiche Lorraine
- Parsley and Walnut Pesto–Roasted Potatoes
- Sweet Mashed Potatoes with Maple Syrup and Roasted Bananas
With the creamy mashes, rich sides, and decadent appetizers in Haute Potato, you'll enjoy making this vegetable a part of every meal!
cheddar cheese, bacon, leeks, and small asparagus spears form the base of the filling for this delightfully tasty potato quiche. Pair the potato quiche with a green salad, and you’ll have a healthful, tasty, light meal. If you make individual quiches, they can also work well as the first course of an elegant dinner. 1 pound small asparagus spears 1 14" diameter frozen tart shell (store-bought) 3 tablespoons olive oil 1 shallot, thinly sliced 1 5" piece leek (green part only), thinly sliced
they look amazing. As a bonus, sweet potatoes are much healthier than regular potatoes. 4 sprigs fresh rosemary, slightly bruised with the back of a knife 6 sweet potatoes 6 tablespoons unsalted butter, softened to room temperature 2 teaspoons blossom honey (optional) 1 tablespoon pomegranate molasses 1⁄2 teaspoon freshly ground cinnamon 1⁄8 teaspoon sea salt 1. Coal-cooking the sweet potatoes: Make sure to start with new coals; remove and discard any old ashes. When building the fire,
Preparing the potatoes: Scrub and place whole, starchy, unpeeled potatoes in a small pot. Add cold water until the potatoes are barely covered. Bring to a boil over hight heat, add 1 teaspoon salt, and reduce the heat to medium-high. As soon as the water reaches a boil, cook for 10–15 minutes, until tender when pierced with a fork. Remove from the pot. Drain the potatoes thoroughly and let them cool a little, but do not rinse. Once the potatoes are cool enough to handle and have dried completely,
butter. Peel the yams and cut them into 11⁄2" pieces. Using a pot with a steamer insert, add cold water until it barely touches the steamer. Place yam pieces in the steamer and bring the water to a boil over high heat, and reduce the heat to medium-high. Steam for 10 minutes, until tender. Allow to rest for a few minutes so there is no excess water. Drizzle with 2 tablespoons butter, 2 teaspoons granulated sugar, and the corn syrup. Toss well, transfer to a 11⁄2-quart greased casserole dish. Bake
tablespoons garlic chives, finely snipped 2 tablespoons flat-leaf parsley leaves, finely chopped 1. Preparing the tarragon: Remove the tarragon leaves from the stems: Hold the top of the stem with one hand and slide the other hand along the stem, pulling the leaves off. Slightly bruise the leaves in a mortar and pestle to release the flavor. Finely chop the bruised herbs. Set aside. 2. Parboiling the potatoes: Wash the potatoes. Place them whole and unpeeled into a large pot. Fill it with