Potato and Artichoke Soup with Cannellini Beans
Potato, artichoke and celery simmer with onion and sherry. Cannellini beans and capers are added before serving.
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Potato and Black-Eyed Pea Sauce with Lemon
Fully cooked black-eyed peas are puréed with fresh lemon juice, parsley and a little red wine vinegar. Roasted potato, mashed separately by hand, is folded in to make a thick spoonable sauce.
Potato and Black-Eyed Pea Sauce with Mustard
Dijon mustard, chives, parsley and raw garlic season a pourable black-eyed pea sauce. The beans are simmered from dry, blended with water and vinegar, then combined with hand-mashed roasted potato.
Potato and Celery Salad with Egg-Yolk Dressing
Thin slices of cold boiled potato, celery and onion dressed with mashed hard-boiled egg yolks, olive oil, vinegar and parsley.
Potato and Lentil Filo Bites
Roasted potato and aubergine are folded with lentils, ginger and finely diced cucumber. Serve on golden baked filo bases with lemon wedges.
Potato and Mushroom Rice with Brie
Potato, mushrooms, tomato and onion cook with tarragon until tender. Brown rice is heated through, then Brie and chives are folded in.
Potato and Mushroom Rice with Mustard
Potato, mushrooms, butternut squash, tomato and onion simmer with Dijon mustard until tender. Cooked brown rice is folded through the vegetables.
Potato and Tomato Rice with Cashews
Potato and tomato simmer with onion, cardamom and chilli until tender. Brown rice and cashews are folded through before serving.
Potato with Vermicelli
Potato with Vermicelli
Potato-Starch Soufflé
A delicate vanilla milk soufflé with whipped egg whites and a light icing-sugar finish.
Potatoes Alfonso
Four cold boiled potatoes with red peppers, milk, cream and cheese.
Potatoes Bellinzonaise
Warm potato quarters glazed with butter, white pepper and parsley.
Potatoes Bernoise
Brown potato cubes with parsley and garlic.
Potatoes Maître d'Hôtel
Cold boiled potato slices warmed in a creamy parsley-lemon sauce.
Potatoes Mignonnes
Potatoes Mignonnes
Potatoes Nannette
Twelve new potatoes oven-cooked in browned butter-flour broth.
Potatoes Parisienne
Many small golden potato balls, not diced potatoes.
Potatoes Polonaise
Six boiled potatoes topped with browned buttery bread crumbs.
Potatoes Pont Neuf
Long golden potato pieces, about 6 mm thick.
Potatoes Sautéed in Butter
Thin slices of raw peeled potato gently browned in butter, with a separate flour-dusted fried variation.
Potatoes Snow
Twelve boiled peeled new potatoes pushed through sieve directly onto serving dish.
Potatoes Vauban
Small golden diced potatoes blanched before a short butter sauté.
Potatoes Viennoise
Six seasoned mashed-potato ovals, lightly flattened, scored twice lengthwise, glazed with egg yolk and baked.
Potatoes Windsor
Butter-lemon dressed scooped potatoes.