Frying potato chips at home is surprisingly easy, and fresh potato chips are much more delicious than store bought.  That said, you don’t have to just fry potatoes.  Lotus root chips have a slightly creamy, slightly sweet flavor, look gorgeous, and crisp up even better because of their holes.  Taro root also makes great chips, …

Dried wild porcini mushrooms take this potatoes au gratin recipe to new heights! Ingredients:  (Makes 10-12 Servings) 1 oz Dried Porcini Mushrooms, reconstituted Reserved Porcini Soaking Liquid, strained 5 large Russet Potatoes 2 large Cloves of Garlic, minced 1 tbsp Salted Butter 2 cups Milk 1 cups Heavy Cream 2 tbsp Fresh Chives, minced 1 tsp Salt …

This rich, comforting twist on potato leek soup features a nice bite from the wild ramps and vinegar.   If desired, this vegetarian soup recipe can easily be made vegan by omitting the cream.  It’ll still be incredibly smooth and creamy thanks to the potatoes, the tablespoon of cream just takes it one decadent step further. Drink Pairings: Sancerre …

Leave humble hashbrowns behind with this quick and delicious hash, suitable for breakfast or use as a starch in entrees.  The red wine vinegar helps brighten this dish up, keeping the bacon from making it too heavy. Ingredients: (Serves 6) 1lb Austrian Crescent Fingerling Potatoes 1/2 lb shallots (could substitute onion in a pinch) ¼ …

(Serves 4) These wasabi smashed potatoes are a more rustic version of mashed potatoes with a mild wasabi flavor, but you could easily add more wasabi root to turn up the volume. Ingredients: 1 ¼ lbs heirloom potatoes 1+ Tbsp heavy cream 2-3 Tbsp unsalted butter 2-3 Tbsp fresh wasabi rhizome Sea Salt to taste …

Leek, Beet & Mangalitsa Latkes with Goat Cheese by Amanda Makulec for Marx Foods Salty mangalitsa ham compliments the sweet savory flavor of roasted beets in these latkes, topped with goat cheese and amped up with leeks and herbs. Delicious for breakfast topped with a poached egg, or as a side for roast meat or …

No, this isn’t a healthy recipe, but it is a very, very good recipe.  If you’ve ever wondered why restaurant mashed potatoes taste so much better & are so much fluffier than the ones you make at home, here’s the technique: Ingredients: (Makes about 4 servings) 1 lb Potatoes (Russets, Yukon Golds, or Heirloom Potatoes) …

These heirloom mashed potatoes are sweet and creamy up front, with lot of spice at the finish.  Is there any savory recipe chorizo can’t improve? Ingredients: (6 Servings) 2 ½ pounds either German Butterball Potatoes (for a creamy/smooth mash) or Austrian Crescent Potatoes (for a rustic/chunky mash) 1 Cinnamon Stick 1 Fuji, Gala, or Braeburn …