Potato Recipes

Coconut Roasted Potatoes Recipe

Coconut Roasted Potatoes

04.14.15 by Jackie

After pan-frying fillets of sole for little Aria and myself last night, I realized pairing the fish with roasted potatoes in coconut oil might lack a toothsome bite. In an attempt to create the perfect balance of texture, I added an extra step to the potatoes by breading them with a mixture of breadcrumbs, Parmesan cheese, garlic and coconut shreds. The crunchy potatoes helped balance the texture of the fish and the addition of coconut shreds might sound a bit unusual but it was a reminder of the coconut oil used previously.

You can also find gourmet potato dishes in my first cookbook, Haute Potato, which is an ode to this root vegetable. In this book, I’ve included one of my favorites, which hails from India: a spicy potato cutlet stuffed with ground beef, or kheema. To illustrate the versatility of potatoes, the book is separated into chapters based on the primary flavor profile or texture of the dish. Each section is an exploration of the ways in which the potato can be used. So, though it may start its life in the ground, when combined with the right techniques and ingredients the potato can truly be haute cuisine.

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Zucchini Potato Gratin (Gratin Dauphinois aux Courgettes) Recipe

Zucchini Potato Gratin (Gratin Dauphinois aux Courgettes)

01.28.15 by Jackie

Gratin dauphinois is one of the gourmet potato dishes featured in my first cookbook Haute Potato. It consists of just potatoes, cream, cheese, butter and a little salt, with fresh-cut herbs on occasion. 

This potato gratin is delicious and easy to make. Today, I prepared a version using zucchini. This is a great way to conceal a nice portion of vegetables, especially if you're trying to feed children who don't like to eat their veggies. You can easily replace it with other greens such as broccoli. It's that easy! "Le tour est joué" (That's all there is to it! in English).

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Thinly Sliced Baked Potatoes Recipe

Thinly Sliced Baked Potatoes

01.05.15 by Jackie

After publishing my first cookbook Haute Potato (75 gourmet potato recipes) and feeding our family our favorite potato dishes for years, I thought I had come up with all of the possible ways to cook the starchy, tuberous crop. This potato recipe is an adaptation of my potato flower crisp. This variation is a little easier and quicker to prepare than the original. It's the result of improvising for a dinner party; instead of using individual servings, I laid uniformly mandoline-sliced potato slices in a pretty design on a baking pan and baked them just as you would the potato crisp. The finished product is a thinner potato layer, which might not be as visually festive but it's just as delicious.

So next time you're tempted to create the crispy potato flower but are pressed for time, opt for this quick and easy version. 

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Mushroom Potato Galette Recipe Recipe

Mushroom Potato Galette Recipe

05.12.14 by Jackie

Sometimes the simplest things make the most delicious dish. For this vegetarian recipe, I only used 3 ingredients plus seasonings and tried to showcase them in one easy dish. Red potatoes from my garden, button mushrooms and ghee (clarified butter). Very thinly sliced potatoes were arranged into a galette and stuffed with mushrooms. That's all. I also flavored the ghee with oregano and seasoned the potatoes with salt and white pepper.

If you check out my Instagram account, you'll see multiple photos of my gardening experiences, the dishes I prepare for the family and of course, baby Aria. I upload them to Instagram on a daily basis. If you like it, don't hesitate to follow me PhamFataleCom.

It's amazing how easy it is to grow potatoes: bury the potatoes into the soil 3 weeks before the last "frost" date. For the Bay Area, I usually wait until late March. Remember to water regularly. You'll be able to harvest the first potatoes when the flowers open up. Check back often; the main part of the plants should be pulled once the foliage has died. 

Gardening tips

Photos of the girls gardening a few years back... 

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