All about Potatoes by APCA chef online

This program covers the basic level of Potatoes dishes which can be used as side dishes to the main course veg or meat

Freshly Made Mashed Potatoes– Rich, creamy hotel style mashed potatoes. Using starchy potatoes, mixed with a cream, milk and butter mixture to give a smooth creamy texture.

Anna Potatoes – Traditional french dish ‘pommes anna’. Thinly sliced waxy potatoes arrange around a pan before being cooked with clarified butter, and flipped to give a nice browning on both sides.

Duchesse Potatoes – Classic buffet style serving of mashed potatoes, piped using a nozzle to give a nice shape, before being brushed with eggwash and browned inside the oven.

Golden Fried Potato Cake ( Roesti) – Common swiss style potato dish using waxy potatoes, first boiled before being grated. Arranged in a ring mould to give a shape, before final pan frying.

Gratin Dauphinoise – Classic potato cake, layers of thinly sliced waxy potatoes filled in with a thyme-cream sauce, topped with cheese and gratinated.

Lyonnaise Potatoes with Thyme – Scalloped waxy potatoes which are deep-fried, before being tossed in a pan with onion and W sauce to give a nice firm flavour.

Potato & Cheese Croquette – Simple hand-shaped croquette filled with potato, mushrooms and cheese before being bread crumbed and deep-fried for that crispy outer.

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