• 3 tablespoons butter
• 2 cups leeks, chopped (about 2 large, white and pale green parts only)
• 1 onion, chopped
• 4 garlic cloves, sliced
• 1/2 lb red-skinned potatoes, unpeeled cut into 1/2 inch pieces
• 4 cups chicken broth (low salt is preferred, vegetable broth OK)
• 2 teaspoons fresh tarragon, chopped
• 1/2 cup heavy cream
• 1/2 cup plain yogurt

Leek, Potato and Tarragon Soup

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For the Bechamel Sauce

• 2 cups whole milk
• 1/2 pound (2 sticks) salted butter
• 1/2 cup all-purpose flour

For the Potatoes

• 4 Idaho potatoes, peeled and boiled
• 2 cups Béchamel Sauce (recipe follows)
• 2 cups shredded sharp cheddar cheese
• 1 cup seasoned, dried breadcrumbs
• ¼ cup Parmesan cheese
• Salt and white pepper
• ¼ cup clarified Butter

Galatoire's Potatoes au Gratin

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• 1 cup fresh cut green beans or 1 cup frozen cut green beans
• 1 lb. whole small red potatoes
• 3/4 cup crumbled Feta cheese
• 3/4 cup sliced black or green olives
• 1/3 cup coarsely chopped green onion
• 1/4 cup chopped red or green pepper
• 2 tablespoons large capers, drained (optional)
• 3/4 cup thinly sliced radishes

Dressing

• 1/3 cup olive or salad oil
• 2 tablespoons snipped fresh parsley or 2 teaspoons dried basil (crushed)
• 1 tablespoon fresh snipped tarragon or 1 teaspoon dried (crushed)
• 2 tablespoons white wine vinegar
• 2 teaspoons lemon juice
• 1 clove garlic, minced
• 1/8 teaspoons ground red pepper
• Dash of salt

Potato Salad With Green Beans and Radishes

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• 4 russet potatoes, unpeeled cut into 1 inch chunks
• 2 large garlic cloves, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon Tabasco Pepper Sauce
• 3/4 teaspoon salt

Note: Since the potatoes are cut into chunks they only take about 1/2 hour in the oven yet are nicely crisp on the outside.

Garlic Roasted Potatoes

• 1 medium Louisiana sweet potato
• 1 large Yukon gold potato
• 1 1/2 cups flour, sifted
• 2 large eggs
• salt, to taste
• white pepper, to taste
• 4 to 6 tablespoons butter
• 1 tablespoon fresh sage, chopped
• Parmesan, to taste 

Chef's Note: This recipe has an Italian flare but uses Louisiana ingredients. I like to roast my sweet potatoes before doing anything else; it keeps the flavor of the sweet potato, keeps the perfume of it, and also if you boil them in water; they can become water-logged. Roasting concentrates the flavor in the skin. 

Sweet Potato Gnocchi

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• 1 tablespoon olive oil
• 4 tablespoons butter
• 2 pounds cooked crawfish tails, pre-seasoned
• 4 medium white onions, diced
• 5 large baking potatoes, cut into bite-sized pieces
• 1 pint heavy cream
• chives, chopped, for garnish salt, to taste
• pepper, to taste
• 2 ounces cognac
• shrimp stock

Crawfish Bisque

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Cajun Fries

• 5 pounds russet or Yukon Gold potatoes, scrubbed, peeled, and cubed
• 1 head garlic, cleaned and separated, ends trimmed
• 2 sticks unsalted butter, melted
• up to 2 cups half and half or cream, warmed
• Salt and pepper to taste
• chives

Susan's note: I generally use russet potatoes for mashed potatoes because I prefer the fluffier texture, but I migrate toward Yukon Golds around the holidays because of the natural buttery flavor and hue and creamier texture. This is also the only time of year I peel my potatoes. You sacrifice a lot of nutrients when you discard the peel.

Garlic Mashed Potatoes with Chives

• oil for frying
• 8 Idaho potatoes
• 1/2 cup melted butter
• 2 tablespoons minced garlic
• 3 tablespoons chopped parsley
• salt and freshly ground black pepper

Brabant Fried Potatoes

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• 1 oz extra virgin olive oil 
• 2 oz green bell pepper, small dice 
• 2 oz onion, small dice 
• 1/2 oz garlic, fine dice 
• 1/2 oz green onion, bias cut 
• 1½ oz Creole seasoning 
• 18 oz. russet potato, small dice, blanched and fried 
• 6 oz. Alligator tenderloin, oven roasted, and shredded 
• 4 eggs, poached 
• 6 oz Hollandaise Sauce
  (Find Recipe Besh Basic Hollandaise Sauce )

 Alligator Hash

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