Potato Recipes

There are certain dishes that stay with you—not just for their flavor, but for what they represent. For me, Pommes boulangère is one of those dishes. As a young cook, it was a delicious meal I could prepare for my family with my limited culinary experience. I often return to this preparation when roasting whole chicken, pork, or lamb—letting the potatoes, onions, and garlic absorb the natural juices from the protein as it cooks. The potatoes becomes more than a side dish; it’s the foundation of the meal.

There are countless versions of Potatoes au gratin , many of them heavy with cheese. I prefer a more restrained approach—using little or no cheese—so the flavor of the potatoes remains the focus rather than being masked. Milk produces a lighter, more delicate gratin, while light or heavy cream creates a richer, more structured dish. Both are valid—it simply depends on the desired outcome. One constant, however, is nutmeg. Used sparingly, it acts as a quiet “secret weapon,” adding depth without calling attention to itself. This recipe is inspired by Xavier LeRoux, one of the finest chefs I’ve had the privilege to work with. His method includes an extra step—gently simmering the potatoes in cream before baking—which yields a noticeably superior result. The potatoes begin to release their starch into the cream early, ensuring a more uniform texture and a fully integrated dish from the first bite to the last.

My first job was as a dishwasher in a local diner. It was hard work, but a lot of fun; the owners encouraged me to finish my cleaning quickly so I could learn to prep and cook. That early exposure shaped the way I think about simple, well-prepared food — especially diner classics. Despite their simplicity, exceptional home fries are surprising hard to find. Truly great home fries should be hot, crisp, and deeply flavorful, not deep fried or those soft, pre-made versions that too often appear on the plate. Once you’ve experienced the real thing — potatoes cooked with care and attention — you never settle for anything less.

Rice & Mashed Potatoes Don't ask... this is an absolutely delicious & unique recipe I innovated with two fantastic favorites. ... it's amazing.

Mashed Potatoes This is a simple, delicious recipe with very few ingredients. I prefer starchy potatoes such as russet or yukon gold for mashed potatoes. I think red potatoes are great for salads-I'm not a fan of 'smashed potatoes' as I find the red skins to be bitter.

Sweet potatoes and yams come in a variety of shapes and colors. People love to use sweet potatoes as a side dish, in soups and even in delicious desserts. They are very healthy, loaded with antioxidants and many are naturally sweet so no extra ingredients are necessary.

A client asked me to develop a variety of twice baked potatoes recipes for a new restaurant concept. It was incredibly fun preparing different recipes with fillings like pancetta, broccoli, mushrooms, assorted cheeses and herbs...  I liked crispy bacon with gorgonzola the best!