An ode to potatoes

Herb-tossed fries

Ingredients: Four large potatoes, thinly sliced; 2 quarts of oil; 2 tbsps of freshly chopped basil; 2 tbsps of freshly chopped cilantro; 2 tbsps of freshly chopped parsley; 2 tbsps of freshly chopped oregano; 1 tbsp of flaked sea salt and ½ tsp of garlic powder.

Method: Add the sliced potatoes to a bowl of ice water and let them sit for 30 minutes. Remove the potatoes and place them on towels, patting them dry. Add the oil to a large pot. Once the oil is hot, add the potatoes in batches and fry until slightly golden. Remove the potatoes and place them on the paper towels to drain. Let all the potatoes cool for about 10 to 15 minutes. Make sure the oil is still at 350 °C and fry them in batches again. This time, fry until they are even more golden and a little puffy. Cover these potatoes with lots of the herb salt. To make the herb salt, combine the basil, cilantro, parsley, oregano, salt and garlic powder in a bowl and mix.

Mexican bean-stuffed potatoes

Ingredients: Three large potatoes; 400 gm of rajma cooked; 2 tbsps of tomato salsa; 2 tbsps of coriander chopped; 2 spring onions chopped; ½ tsp of chilli powder; ½ tsp  of paprika; salt; black pepper and 75 gm of cheddar cheese, grated.

Method: Preheat the oven to 180 °C. Thoroughly wash the potatoes, and prick each several times with a fork. Place them on a tray, and cook in oven for 45 minutes. Make sure you turn them over every few minutes to ensure they cook evenly. Meanwhile, add the cooked rajma to a large bowl. Mash them roughly. Add the salsa, fresh coriander, spring onions, chilli powder, paprika, and a good pinch of salt and pepper. Mix well. When the potatoes are soft, cut the tops off. Use a spoon to create a hollow in the centre of each potato, leaving around a centimetre of potato flesh around the edges to help the potato hold its shape. Stuff each potato with the bean mixture, and top with the grated cheese. Bake for 15 minutes, until the cheese has melted.

Dauphinoise potatoes

Ingredients: Around 50 gm of butter; 350 ml of heavy cream; 350 ml of milk; 2 bay leaves; 2 garlic cloves, peeled and crushed; 500 gm of peeled & sliced potatoes; nutmeg; salt and white pepper powder to taste; 50 gm of cheddar cheese and 50 gm of parmesan cheese.

Method: Preheat the oven to 170 °C. Rub roughly 10 gm of butter around a 20 cm baking dish. Take the cream, milk, bay leaves and garlic in a saucepan and place over a medium-high heat. Slowly bring to the boil, then turn down and allow it to simmer for a few minutes before taking off the heat. Slice the potatoes into one-inch slices and transfer to the dish. Season with salt, pepper and nutmeg and toss them well before spreading them out. Discard the garlic and bay leaves and pour the cream over the potatoes and grated cheese, between the layers and sprinkle on top. Dot the surface with the remaining 40 gm of butter and place this in the oven for 45-60 minutes until the potatoes are tender and the cream has been absorbed. Place the dish under the grill for a few minutes to get an even golden brown colour.

Chef Suresh Babu
(The author is executive chef at Clarks Exotica Resort and Spa)