This accordion display of the common potato is perfumed with cardamom (a spice often incorporated in Christmas fare in Sweden) is Raghavan Iyer’s take on the classic. Crispy on the outside with a crackly pork-like skin, the creamy insides make for a delectable contrast in textures.
Side Dish
Raghavan Iyer’s Ultimate French Fries
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.
Raghavan Iyer’s Potato Leek Pie
Inspired by the classic French potato-leek soup, vichyssoise, this savory pie is all about textures and flavor.
Ronni Lundy’s Colcannon
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.
Ronni Lundy’s “Clabber,” Chive, and Caper Tater Sauce for Rösti
This tangy, briny sauce is the perfect accompaniment to Ronni Lundy’s crispy, golden Rösti (or any potatoes, really).
Ronni Lundy’s Rösti
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.
