The Potato Whisperer

Manuel Choqque Bravo’s delicious, colorful creations are adored by world-class chefs. 1,296 Bravo shows off a collection of cultivated tubers. ALL PHOTOS COURTESY OF MANUEL CHOQQUE BRAVO MANUEL CHOQQUE BRAVO, A FOURTH generation potato farmer in the Andean highlands of Chinchero, is about to perform a magic show. He lines up multiple deformed tubers, indigenous to the …

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Causa – Peru’s strikingly beautiful mashed potato casserole.

If there is one thing that Peru and its cuisine are known for, it is the potato. The region (including nearby Chile and Bolivia) not only boasts the oldest archeological remains of potatoes—dating back some 13,000 years—but the vast Inca Empire owes much of its glory to potatoes’ caloric contributions. And while modernizing diets found …

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This Mathematical Formula Will Give You Perfect Roasted Potatoes Every Time

Crispy, crunchy, mouthwatering … math. If you have any kitchen savvy at all, you know how much numbers play a role in a recipe. It only makes sense that you can also use math to take tastiness to the next level. Looking to maximize the deliciousness of roasted potatoes? Look no further. Mathematical Meals Of …

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Brine your fries too!

youtube.com Chef Ludo Lefebvre’s trick to making perfect french fries at his Los Angeles restaurant Petit Trois is to soak them in salt water before frying them. This seasons them from the inside out and removes excess starch for a crispier, more flavorful fry. See the full video here.

Store an apple with potatoes?

Store an apple with potatoes to stop them sprouting? An old wives’ tale advised that an apple kept inside a bag of potatoes would stop the green shoots appearing, but it turns out the opposite is true – the ethylene gas released by the ripening apple will promote the sprouting, not hinder it.

Mashed Potatoes

Aaaah, let me let you in into a little secret. Smooth mashed potatoes are, alas, one of the great mysteries of modern cooking. Let’s see if we can arrive at the same conclusion. Imagine this: you’re making mashed potatoes. You’ve selected a great potato, checked its starch content by floating it in salt water[1], and brought …

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Potatoes L’Allemande

Potatoes L’Allemande (Mashed potato, coated in almonds and fried) or fish cakes – any patty containing mashed potato. Just make sure the mixture is on the dry side as wet mash won’t fry. If pre-making a mix, season and test-fry before storing to ensure the best results.

Chips by Ferran Adria

As pointed out in The Family Meal, ”many people consider chips the perfect accompaniment to meat dishes”, so here is Adria’s ”best chips” recipe: 1. Peel, cut, wash and dry the potatoes, then blanch them quickly in hot oil (140C) in a deep fryer. They should not change colour at this stage. This can be done …

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Mashed potatoes

Do you hanker after light, fluffy mash but always seem to end up with a sullen lump of spud instead? “When I was a child, my granny’s mashed potatoes never ceased to impress me. They were so fluffy and light with never a lump in sight. “Later in life I learned her trick – she …

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Cooking fries

If you wish to have crispy French fries, then you should soak the potatoes in cool water for 30 minutes and then fry them. Cold water will allow the sliced potato to retain its internal fibres, meaning that they are less likely to completely break down when cooked at a high heat.

Mashed potatoes

After you drain the potatoes, return to the hot pan, cover tightly and let steam for 5 minutes. This allows the potatoes to dry out so they will mash to a beautiful texture and soak up the butter and cream beautifully. Wolfgang Puck, Spago, Los Angeles


Let potatoes sit in cool water for about half an hour, or quickly blanch them before frying. This removes starch and helps keep the fries crispier for longer. Make sure you accurately measure temp when making fries. Optimal oil temp should be around 190 degrees C. Any lower and the fries will absorb too much …

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