Welcome to my newsletter where I share tips, and secret recipes so YOU can become a chef from home! This week I will be sharing exclusive recipes to FIVE gourmet dishes made from potatoes.

Let’s get to it!

<Five Different Ways Professional Chefs Turn Their Potatoes Fancy✨>

<Dish #1: Truffle Potato Mochi With Beef Tartare>

Video: https://www.instagram.com/p/C4WJaHqROI1/?hl=en

The first dish is made by chef Makoto, who is a master sushi chef and a culinary legend in the Washington DC and Miami food scene. He takes a familiar and comforting mochi (usually a chewy dessert made from rice) and elevates it with a deep/savory truffle sauce, and a glamorous Japanese A5 wagyu tartare. This bite was so dreamy, it’s making me salivate as I write this email.

Recipe

1. Roast the potatoes in the preheated oven at 240 degrees celsius (450 f) or 40 mins.

2. If the chopstick goes through all the way, it is ready.

3. Next, cut the potatoes in half, then scoop the insides out.

4. Put the potatoes in the food mill and mash them into soft and fine texture.

5. Add the mashed potatoes into into a large mixing bowl with starch and cold water. Mix well until the starch is incorporated into the potatoes. Salt to taste. Rest for 30 mins.

6. After 30 minutes, portion it then form into small donut shapes. Then blanch it until the donuts float to the top and expose themselves.

7. While the potatoes are blanching, make the truffle sauce. Peel your truffles and finely chop. Add them to a small bowl. With olive oil, shallots, garlic, salt, sweat out the truffles.

8. Deglaze with white wine, and truffle paste if you have some.

9. Make wagyu tartare: Slice and chop wagyu into cubes(not too fine to preserve the texture). Then add chopped shiso leaves, chives, salt, pepper, lemon juice and shallots. Lightly toast the sauce #7 in a pan and deglaze with red wine.

10. Deep fry the donuts and assemble

11. Donuts, truffle sauce, tartare, then shiso flower, topped with truffle slices for garnish.

12. Enjoy!

<Dish #2: Dragon Phoenix Bird’s Nest>

Video: https://www.instagram.com/p/C4YCKs7AZpt/?hl=en

Chef Will Fung has been in the culinary scene for more than 20 some years, and his passion and skill is getting deeper and deeper. Dragon usually represents a seafood while Phoenix is a bird-most of the time a chicken(I mean, can you think of a better bird?). Let’s turn a plain, boring potato into a beautiful traditional dish as old as Chinese mythology itself.

Recipe:

1. Take a potato and cut the top and bottom. Cut the sides where the skin is still intact and cut until the potato becomes a cylindrical shape.

2. Rotate and cut a continuous thin sheet of potato until the core is too small to cut.

3. Cut the sheet into equal lengths and stack them on top of each other.

4. Cut into thin strips. Rinse and soak in cold water for about 10 minutes and pat dry.

5. Using two identical strainers, form a bowl shape with the potato strips and fry at 350 degrees Fahrenheit until golden brown. Salt to taste.

6. Blister some shishito peppers in the oil until the skin is white.

7. On to a hot pan, add ginger scallion oil(literally chopped ginger and scallions in oil), and stir fry shrimp, chicken, and mushroom of your choice. Salt to taste.

8. Cut a carrot the same way as the potato into a cylinder. Cut a small circle and carve a flower.

9. To make a slurry sauce, add chicken stock to a pot. Mix equal parts water and corn starch and add the mixture to the chicken stock while slowly mixing in the starch. Salt to taste.

10. Assemble the stir fry on the potato bird’s nest and add a generous amount of slurry sauce on top.

11. Enjoy!

<Dish #3: Pommes Aligot>

Video: https://www.instagram.com/p/C4apuBiAfil/?hl=en

This GORGEOUS dish is the perfect marriage between potatoes and cheese(with a side of lots and lots of butter). Some of you might think it’s just mashed potatoes, but its simple appearance is deceiving. My good friend chef Ashish is one of the most successful and respected culinary artists in the Baltimore/DC food scene, and he sure knows how to elevate simple ingredients to the next level. Let’s see how to recreate that absurd gooey potato above.

Recipe:

1. Peel and cut the potatoes into large cubes.

2. Boil the potatoes in a pot with water and a large pinch of salt.

3. When the potatoes are soft, pull them out and let dry on a sheet pan for about 30-40 to let the moisture escape. The more moisture comes out of the potato, the more milk, butter, and cheese can be absorbed into the potato.

4. While the potatoes are being cooked, dump all the potato skin into cold water to pull out the starch. Soak for 5 minutes and let completely dry.

5. Fry the peels in 350 Fahrenheit until nice and crispy. Sprinkle salt and chopped chives.

6. Grate a generous amount of Raclette, Jarlsberg, and Emmentaler cheese.

7. In a pot melt 1lb of butter, pinch of salt, and thyme. Add equal parts milk and heavy cream as well.

8. Using a food mill, mash the potatoes that have been drying.

9. To the mashed potatoes, add a large scoop of #7 and mix well until nice and soft.

10. On a low fire, mix the mashed potatoes and all the cheese that’s been grated.

11. When the aligot is able to be stretched to the ceiling, it’s time to plate.

12. Garnish with your favorite chopped greens and enjoy!

<Dish #4: Lobster Filled Tater Tots>

Video: https://www.instagram.com/p/C4dNyRGAHpF/?hl=en

Named Zagat’s 30 under 30, Chef Colin is an extremely charismatic and technically sound chefs, as he began working at a kitchen at the tender age of 14. He turns everyone’s favorite after-school snack into a gourmet dish fitting for a Michelin restaurant. These tater tots explode with umami flavor and won’t disappoint you. Let’s see how he makes it!

Recipe:

1. Peel rustic potatoes and cut them into large chunks.

2. Boil in the pot with a generous amount of salt.

3. When the potatoes are soft, strain the water and pass them through a strainer to make mashed potatoes.

4. Add milk to a pot and melt a stick of butter. When the butter is melted, add agar agar to thicken up the liquid.

5. Add #4 to #3 little by little and mix well.

6. Peel and cut new potatoes into tiny cubes. Repeat step #2 with the new potatoes.

7. To a pot, add butter, diced shallots, and the small potato cubes. When the butter is melted and potatoes are lightly roasted, mix them with the mashed potatoes.

8. Spread a sheet of #7 onto a ceramic wrap. Add a line of lobster mousse(blended mix of lobster, shrimp, heavy cream, lime zest, and chives). Roll it into a cylinder shape and put in the freezer for 15 mins to set.

9. After 15 mins, cut into thick slices, drop them into potato starch, egg wash, and crushed potato chips.

10. Fry at 350 Fahrenheit for 8-10 minutes or until the crust is golden and crispy.

11. Plate with Crème Fraîche, and garnish with trout roe and chives.

12. Enjoy!

<Dish #5: Potato Terrine>

Video: https://www.instagram.com/p/C4fxzcFg1ZX/?hl=en

If you’ve been following my page, you know who my man Loic is. One of the most energetic and dynamic chefs I know, he radiates good energy on and off the screen. With his background in fine dining, he’s going to create a Potato Terrine. Terrine, a traditional French cuisine which tightly packs multiple layers of single or more ingredients into a container, is usually made from meats and vegetables. Chef Loic’s potato terrine is light, crispy, soft, and savory. Here is his recipe!

Recipe:

1. First step: Make garlic infused butter by melting ghee in a pot and adding crushed garlic, thyme, and a handful of pepper corns.

2. Peel and cut potatoes into cylindrical shapes.

3. Using a vegetable sheet slicer, cut the potatoes into long continues strip.

4. Cut the sheets as the same length as the container you’re using.

5. Now stack the potato sheet, brush with the infused butter, sprinkle of salt, and repeat the process until the potato almost reaches the height of the container.

6. Add to an oven at 375 Fahrenheit for 60 mins.

7. After the oven, put a heavy object such as a brick on top of the potatoes to tightly pack all the layers together. Refrigerate for 6 hours.

8. Cut the potato layers into large cubes.

9. Sear the cubes in a pan until golden brown and crispy.

10. Baste with some butter and enjoy!

That is it for this email! I know it was a lot of material, so thanks for reading till the end. If you have any questions, comments, and suggestions regarding my work, send me an email.

PS. Please don’t forget to forward our email to your friend if you enjoyed it!

-Sincerely, DANNY KIM.