• 3 large russet potatoes, cut into strips (about 1/3 to 1/2-inch thickness and width)
• oil (for frying)
• 1 tablespoon truffle oil
• salt

Preparation:

1. Soak potatoes in ice cold water for 1 hour at room temperature.
2. Pat dry with paper towels.
3. Heat oil (about 3 inches depth) in deep fryer to about 350°.
4. Fry potato strips in hot oil for about 4 minutes, or until golden brown and tender.
5. Drain on paper towels then keep warm in the oven while frying remaining batches.
6. Sprinkle with salt, then toss with truffle oil and serve.

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Ingredients:
oil (preferably vegetable oil)
2 pounds potatoes, peeled and quartered
2 eggs
1 large onion, cut in quarters
1/2 cup milk (soy works as well)
1/2 – 1 cup flour (as needed)
2 teaspoons salt

Preparation:
1. Peel potatoes and put them in ice water for about 10 minutes. Grate the potatoes and drain them well.
2. Grate potatoes and onion into a bowl. Add milk, then stir in flour, salt, and eggs. Mix well.
3. In a large, heavy skillet heat 1/2 inch frying oil until hot.
4. Drop potato batter (1/4 cup per pancake) into skillet and fry until golden brown and crisp on both sides.
5. Drain on a paper towel.

Ingredients:
3 tablespoons of olive oil
10 baby gold potatoes
10 baby red potatoes
1 tsp. garlic-shallot puree (or 2 clovers garlic)
1 Tb. sea salt
Fresh cracked pepper
Fresh thyme sprigs

Preparation:
1. Place into a bowl the oil, garlic, and fresh thyme sprigs.

2. Cut the potatoes in half and add it to the bowl and mix it well.

3. Add salt and pepper.

4. Preheat oven to 375F.

5. Place the ingredients to a oven-safe pan and put in oven for 45 minutes to 1 hour or until the potatoes are crisp and brown.

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Ingredients:
2-3 medium sized potatoes
Onion
2 cloves garlic
Soy sauce
1 tbs corn syrup
1 tbs sugar
Half cup of water

Preparation:
1. Peel the potatoes, wash, and cut them into 1 inch dice and make 2 cups.

2. Rinse the potato using colander in running water to remove starch.

3. Cut half onion into bite sized pieces.

4. Heat the pan and add 1-2 tbs olive oil and pour the potato into the pan.

5. Add 2 cloves of minced garlic and sauté it until the potato look a little translucent, then add the onion and keep stirring it.

6. Add half cup of water into the pan, 2 tbs – 2½ tbs soy sauce (depends on your taste), 1 tbs of sugar, 1 tbs of corn syrup and mix it and simmer it over medium heat for about 10 minutes until the liquid is evaporated.Tip: Keep checking and stirring not to burn it and to cook evenly, if it needs more water, add some.

7. When the potato is cooked, turn off the stove and add 1 tbs of sesame oil and sprinkle a pinch of sesame seeds.

Video:

Ingredients:
1 cup olive oil
3 medium size potatoes, peeled and sliced
1 onion, chopped
3 eggs
Salt and Pepper

Preparation:

1. Heat the oil in a large skillet over medium heat and add the potato slices alternately with the sliced onion, little by little and stirring as they are added, until all slices are coated with the oil.

2. Cook, stirring gently occasionally, until the potato slices are uniformly tender but not brown. Remove the potato and onion slices with a slotted spoon and transfer to a colander to drain.

3. In another bowl beat the eggs until slightly foamy. Add a little bit salt. Stir to combine. Add the potato-onion mixture from the colander and stir gently to combine. Let sit for 15 minutes.

4. Heat 2 tablespoons of oil over high heat in a clean nonstick skillet and, when very hot (smoking), add the egg-potato mixture and, using the back of a spoon or a spatula, spread the potatoes evenly in the skillet, pressing down to condense.

5. Reduce the temperature to medium-high and cook, shaking the pan often to prevent sticking. When the omelet begins to brown underneath, invert a plate of the same or slightly larger diameter over the skillet and, working quickly and very carefully, invert the skillet to release the omelet onto the plate.

6. Slide the omelet back into the pan and cook until beginning to brown on the second side. Continue cooking the omelet, flipping occasionally, until golden brown on both sides and cooked through.

7. Transfer the omelet to a platter and set aside to cool. Cut into thin wedges or squares and serve either warm or at room temperature.

Video:

Ingredients:
1 large russet potato
1 egg
1/2 to 3/4 cup flour depending on a wide array of factors
sauce to cover

Video:

• 2 russet potatoes
• Leek – two good sized ones
• 3 tbsp extra virgin oil
• Salt and pepper
• 4 cups chicken broth
• 1/2 cup heavy cream

Preparation:

• Clean and chop the leeks.
• Add the virgin oil in a large pan and add the chopped leeks. Fry them over a low to medium heat until the leeks are soft. Stir frequently so that none of the ingredients brown.
• Add the chopped potatoes and chicken broth to the pot.
• Bring the soup to the boil and then let it simmer (just barely boiling) for the remaining cooking time.
• Cook for 15 to 20 minutes until the potato is soft.
• Use a masher or a blender to break down the potatoes in the pan.
• Just before serving, pour the heavy cream into the soup and stir well.
• Add salt and pepper.

Video:

Ingredients:
2 Large whole potatoes
150g Bacon
100g Grated cheese
3 Shallots
150ml Sour Cream

Preparation:
1. Wrap the potatoes in aluminium foil with the reflective (shiny) side inwards and bake them for an hour at 180°c.

2. Cut the bacon into strips or chunks and fry them until crisp.

3. Add the shallots and fry it slightly.

4. When the potatoes are soft, cut a cross on top and squeeze them from the bottom to open them.

5. Fill the potatoes with cheese, bacon and shallots and return them to the oven briefly.

6. Serve topped with sour cream.

• 2 sweet potatoes
• 2 cups of pumpkin
• 2 carrots
• 1 celery root
• 1 large chopped white onion
• 3 cloves of garlic
• Chicken broth
• 1/2 cup rose wine
• 1/2 tsp nutmeg
• Salt and pepper
• 2 tbsp olive oil

Preparation:

• Peel the sweet potatoes, the carrots and the pumpkin, and sliced into large cubes.

• Fry the chopped onion in large pot with some olive oil until it turns yellow. Then add the garlic and the celery root, and keep frying for one minute.

• Add sweet potatoes, pumpkin, and carrots. Keep stirring for 3 minutes.

• Add chicken broth and rose wine just enough to cover the vegetables and simmer for 40 minutes.

• Blend the soup until it’s creamy. Add nutmeg and salt and pepper.

Video

Preparation:
1. Start with a pot of cold water and add the sweet potatoes.
2. Bring potatoes to a boil and cook them until they are very soft, approximately 45 minutes to one hour depending on the size of the potatoes.
3. While the sweet potatoes are cooking, prepare the topping by putting a half-cup of whole toasted unsalted almonds and a quarter cup of sugar into a small food processor and process it till it forms a coarse meal. Set aside.
4. Allow the cooked sweet potatoes to cool down, peel and place in a bowl.
5. Use a whisk until you have mashed the sweet potatoes to your desired consistency.
6. Add the heavy cream, nutmeg, salt, and the freshly ground black pepper. Mix until it’s fully incorporated.
7. Use a rubber scraper to make sure all ingredients are completely mixed.
8. Layer the sweet potato mixture into the baking dish.
9. Even out the level and sprinkle the nut and sugar mixture and sprinkle over the top.
10. Bake your sweet potato casserole in a 350-degree oven for about 25 minutes, just until it’s warmed through.

Unlike other sweet potato recipes, this classic dish is made easily and without additional calories. It’s perfect for your next dinner or as the perfect compliment to your holiday feast.

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