Tag Archives: Potato

Gattò di patate (Potato “Cake”)

Another example of the French Bourbon legacy in Neapolitan cooking, this gattò—from the French gateau—is a savory ‘cake’ made of mashed potatoes enriched with eggs, butter and grated cheese, a mixture you may remember from our recipe for crocchè di patate (Potato Croquettes). The filling for this cake is a combination of cheeses and cured […]

Continue Reading

How to Make Homemade Potato Gnocchi

Gnocchi are one of the easier types of ‘pasta’ to make at home and most definitely worth the effort. The mini-hockey pucks that are sold commercially as potato gnocchi are, to put it bluntly, hardly worth eating—especially after you’ve tried the real thing. The best homemade gnocchi are as light and airy as a down […]

Continue Reading

Croccette di patate (Potato Croquettes)

Crocchette di patate are wonderfully versatile. They are probably most often served as an antipasto, but they can also do fine service as a lovely contorno, especially with fried meat or fish dish, or as part of a fritto misto, or as a first course instead of pasta, which is how we enjoyed them today, […]

Continue Reading

Trippa con patate (Tripe and potatoes)

Tripe is one of the most misunderstood parts of the cow. Although classified as an organ meat—part of the famous quinto quarto as the Romans say—well-cooked tripe has its own unique mild and subtle flavor, not at all like other organ meats such as liver or kidneys. Even for the doubtful, tripe is worth a […]

Continue Reading

Pesce al forno con patate (Oven Roasted Whole Fish with Potatoes)

Just a few weeks ago we looked at my grandmother’s pollo e patate (chicken and potatoes) and last year it was agnello e patate (lamb and potatoes). Well, fish is also exquisite oven-roasted with potatoes as well, and while the chicken and lamb were ‘down home’ dishes pesce al forno con patate is elegant enough to serve for a […]

Continue Reading

Pommes frites (French Fries)

Deep fried potatoes, which in the US usually go by the misnomer “French fries“, have suffered from association with fast food and the modern aversion to deep fried foods in general, but a well-made batch of pommes frites is one of the tastiest ways to prepare potatoes. And while they will never qualify as health […]

Continue Reading

Buttery Mashed Potatoes

While it’s true that we mostly eat Italian at home, there are some dishes that even I have to admit the French do better. (I hope Angelina isn’t listening….) One of them is potato puree, also known as mashed potatoes, and, more specifically, the incredibly buttery version made famous by Joel Robuchon at Jamin, his […]

Continue Reading