Potatoes are delicious because they can be enjoyed in so many different ways, and here are some ways to do it. Photos Courtesy: Special Arrangement
Sweet Potato & Quinoa Pave
While the classics are always there, chef Siddhesh Nandgaokar at Novotel Mumbai International Airport says you can give them a French twist by make a Sweet Potato and Quinoa Pave
Baked Sweet Potato Chaat
Chef Arun Kala, who is the executive chef at Radisson Blu in Karjat says one of the best ways to celebrate potatoes is by using sweet potatoes to savour on a healthy snack called Baked Sweet Potato Chat. Using the other variety of potatoes, he says at the property near Mumbai, they serve it with a tang of chaat in Hasselback-style
Mashed Pommes with Sausage & Espagnole Sauce
Innovating with potatoes, chef Umesh Kumar SS at Niraamaya Wellness Retreats in Kovalam says you can make the Mashed Pommes with Sausage because it is a delicious dish. He explains, "A continental favourite reimagined, Mashed Pommes with Sausage is a wholesome blend of creamy potatoes, hearty sausage, and rich Espagnole sauce." It is a hearty and refined twist on the classic mashed potatoes, which is a classical continental-style breakfast, but can be elevated into more than you know
Cheesy Potato Skillet
In Bandra Kurla Complex, Parikshit Joshi, the executive chef at Someplace Else, says you can make a Cheesy Potato Skillet, which his tandoori twist on a classic comfort food
Crispy Potato Skins
Do you always throw out the potato skins after peeling them? Sainath Kodi, who is the hotel manager at Le Cafe in Jewel of Chembur will change the way you perceive potato skins with this Crispy Potato Skins recipe. Kodi says, "It's a sustainable take on the potato as it uses the skins of potato that is dipped in a spiced tempura batter and fried till perfectly crispy. People usually throw away their skins. We ensure that every part of the potato is used to deliver its humble goodness
Gunpowder Baby Potato
At Via Bombay, Sainath Kodi, who is the hotel manager says the Gunpowder Baby Potato is absolutely delicious and one that you can definitely experiment with. He shares, "For this dish, we toss crispy fried baby potatoes in a South Indian spice mix. The Gunpowder or Milagai podi is usually used to top up idli or dosas. We merged the humbleness of fried baby potatoes with this spice and it has been a people's favourite."
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