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Leek, Potato and Tarragon Soup Click image to enlarge |
potatoes
For the Bechamel Sauce
For the Potatoes
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Galatoire's Potatoes au Gratin Click image to enlarge |
Dressing
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Potato Salad With Green Beans and Radishes Click image to enlarge |
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
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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 Click image to enlarge |
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Crawfish Bisque Click image to enlarge |
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 |
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Alligator Hash Click image to enlarge |