• Tommy Centola

Many kinds of potatoes

A couple months ago, I shared recipes using potatoes. Looking back at those recipes, I noticed that I did not talk about the different kinds of potatoes. I also did not include a recipe using the most common restaurant cooking method for potatoes, frying. Today, I am going to remedy that.

The potato is one of the most versatile vegetables in kitchens today. They can be prepared fancy, Potatoes au Gratin, or simple, Mashed Potatoes. One of the big questions is, what type of potato should I use. Most people use Russett potatoes for all uses. I like to use them for baking and frying. Their size leads to long fresh cut French fries. For boiling and roasting, my choice is the Red potato. Their size makes them great for those uses. When making mashed potatoes, my first choice of potato is Yukon Gold. When cooked, they have a creaminess that make the fluffiest mashed potatoes.

Today, I am sharing with you the following recipes, Cajun Boiled Potatoes, Brabant Potatoes and Pomme Soufflé potatoes, which are served in some the New Orleans finest restaurants.

I love potatoes that have been boiled with seafood. They develop a flavor that makes me eat more than I should. The only problem was that you had to have a seafood boil to have them. I developed this recipe for those times between boils. This is as close as you can get without the seafood.


1/2 gallon Water

12 small Red Potatoes

2 tablespoons Salt

2 ounces Zataran’s Liquid Crab Boil

10 cloves Garlic, peeled

1/2 teaspoon Cayenne Pepper


In a 6-quart pot, add all ingredients over high heat. Bring to a boil then lower heat to medium-low. Cook for about 15 minutes or until the potatoes are soft.

Brabant Potatoes are like fried potatoes taken to another level. These fried potatoes have been tossed in a garlic butter that adds loads of flavor. This dish can be found in some of the best restaurants in New Orleans. So, if you are looking for a new way to serve fried potatoes, this is the way to go.

3 pounds Russett Potatoes

4 cloves Garlic, chopped

1 stick Butter

2 teaspoons fresh Parsley, chopped

Salt and Pepper to taste

Preheat deep fryer to 375 ℉. Peel and wash potatoes. Cut potatoes into small cubes (1x1-inch), rinse in cool water and drain. Fry potatoes until golden brown. Drain on paper towel and set aside in a medium mixing bowl. In a medium sauté pan over medium heat, sauté garlic in butter until golden brown. Pour butter and garlic over potatoes. Add parsley and mix well. Season with salt and pepper and serve.

Pomme Souffle is the ultimate French fry. There are a few stories as to how they were invented. A king who loved French fries had asked for his dinner to be delayed 30 minutes. The chef had already started cooking the potatoes so he pulled them out of the oil and let them drain. When the king was ready to eat, the chef put them back into the oil and they puffed up. Pomme Soufflé became the king’s favorite dish. What follows is more of a cooking technique than a recipe.

You need to cook the potatoes twice, once at 325 degrees and once in 375 degrees. Cut the potatoes in slices ¼ to3/8 inch thick. Soak the sliced potatoes in ice water for at least 25 minutes. Drain and dry them thoroughly. You want to cook the potatoes the first time, 325 degrees, for 6-7 minutes occasionally moving the potatoes around. Drain them on paper towels until they begin to soften. Allow them to cool for at least 30 minutes. When you are ready to serve, cook them the second time, 375 degrees, until the potatoes turn golden and begin to puff. They are best served with Bernaise sauce to dip them in.

I hope that you enjoy these recipes. No matter what type of potato you use or what dish you prepare, this spud’s for you.

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