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The versatile potato, 3 decadent ways
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The versatile potato, 3 decadent ways

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From five-star fine dining to neighborhood potlucks, across countries and cultures, the adaptable potato fits deliciously into any and all eating environments. And why wouldn’t it? High in potassium and vitamin C, a starchy potato side dish is the perfect way to accompany a sandwich or round out a plate of protein and vegetables. 

Here, three Chicago chefs share potato recipes you can try at home. There’s no better way to complement a good burger or steak than with a pile of salty, crispy fries. For a new spin on the familiar favorite, whip up a batch of purple and orange sweet potato frites, a colorful — and healthier — interpretation of the classic accessory from Yamma chef, Ruba Hassan.

This warm potato salad with arugula and a flavorful herb- and anchovy-based dressing from Paramount Group chef, David Koehn, starts meals off on a high note. It can even stand alone as lunch or dinner when topped with a nice piece of grilled chicken or fish. 

Top this herby potato salad recipe with your favorite protein to make it a main course, or serve it more traditionally as a side.

For the ultimate potato indulgence, it doesn't get any more decadent than au gratin. Tzuco chef Carlos Gaytán’s recipe takes the dish to a whole new level with rich layers of potatoes, cream, cheese and onion. Don't worry about the calories — just enjoy.

These decadently rich au gratin potatoes reflect the symmetry between the acclaimed chef Carlos Gaytán’s Mexican heritage and his French culinary technique which he brings to the table at Chicago’s Tzuco.

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