Williams-Sonoma Collection: Potato
Layered in a creamy gratin, shaped into rustic gnocchi with pesto, or puréed into a comforting soup, potatoes are a versatile ingredient in any cook's kitchen. As a light summer dish or a hearty winter supper, potatoes lend themselves to nearly any means of preparation and can be served at any time of year.
Williams-Sonoma Collection Potato offers an array of more than 40 recipes for time-honored favorites as well as delicious new ideas. Whether you want to make perfectly crisp, golden French fries or try spicy roasted fingerling potatoes dipped in a tangy sauce, there are dishes in these pages to please everyone. A chapter of potato salads will help you find an innovative version of this classic using artichokes, feta cheese, or red bell pepper to take along on your next picnic. And, a chapter devoted entirely to breakfast will make your mornings brighter with offerings such as hash browns and sweet potato pancakes with orange-honey butter.
Enticing photographs help you decide which dish to prepare, and photographic side notes highlight key ingredients and techniques, making Potato much more than a fine collection of recipes. An informative basics section and extensive glossary round out all you need to know to make the versatile potato a delicious part of any meal.
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MAIN COURSES S8 Potato Gnocchi with Pesto
Lamb and Wild Mushroom Shepherds
Potato Galettes with Smoked Salmon
Potato Pierogi with Braised Red Cabbage and Feta Cheese
Potato Smoked Trout and Leek Croquettes
Tortilla Espaﬁola with Romesco Sauce
Potato and Onion Pissaladiere
Potato Salad with Red Peppers Capers and Saffron Dressing
French Country Potato Salad
B REAKFAST POTATOES 90 Hash Browns
Home Fries with Red White and Green Onions
Sweet Potato Pancakes with OrangeHoney Butter
Sweet Potato and Bacon Fritters
Corned Beef Hash with Poached Eggs
15 minutes Add the potatoes allspice baking sheet black pepper blend blintzes cheese chiles chives cook the unpeeled cooking spray creme fraiche crisp cup 4 fl diced dish dough ﬁnely ﬂavor ﬂour freshly ground pepper garlic garnish gyoza halved large bowl large eggs large pot latkes lb 1 kg leek lengthwise let cool let stand mashed potatoes medium heat medium-high heat melt milk minced fresh mustard nutmeg olive oil pierogi pot of salted potato masher potato mixture POTATO SALAD potato slices Preheat the oven recipe red onion refrigerate roasted room temperature russet potatoes salt and freshly salted boiling water sauce sauté scrubbed seeds SERVINGS shallots simmer slotted spoon small bowl small knife sour cream spoon Sprinkle sweet potatoes tablespoons tarragon teaspoon kosher salt teaspoon pepper tender when pierced texture thick toss total weight Transfer the potatoes unpeeled whole potatoes unsalted butter