Chef Chris Prosperi knows his way around a potato. His latest recipe is a “mash up” of a loaded baked potato and smashed potatoes. You can take them as far as you’d like. Smash a little for lumpy potatoes or keep at it, cooking and scrapping, for a smoother, creamier mash.
What makes these French fries Ultimate? The proper technique of cutting the potatoes into the right width, the double frying method (the second frying after being dusted with a secret ingredient), and the perfect temperatures during both the frying stages deliver the crispy-on-the outside and tender-on-the-inside fry. There’s also a crazy-good black bean dip that’ll have you wondering why you ever went for that sugary ketchup.
This rich recipe, by Ronni Lundy, was inspired by the colcannon served at Main Street Meats in Chattanooga, a dish so sustaining it will almost make you forgo their heavenly hamburger. Almost.
This tangy, briny sauce is the perfect accompaniment to Ronni Lundy’s crispy, golden Rösti (or any potatoes, really).
Every culture manages to do something wonderful with shredded potatoes. Ronni Lundy’s take on rösti is an homage to the best rösti she’s ever had – at the Hütte Swiss Restaurant in the tiny Swiss-Appalachian village of Helvetia, West Virginia.