Potato fine dining

Taiwan, Tirana Picture: Cheddar Cheese and Potato Croquettes with Parmesan Crisps and hazelnut puree - Check out Tripadvisor members' 265 candid photos and videos of Taiwan

This simple smoked salmon tartare is made with LEAP wild Alaska salmon. The tartare is served with an extra-crispy rosti, and topped with pickled shallots and a creamy dill emulsion.

Million Layer Potatoes , Let’s learn how to make Million Layer Potatoes with garlic, parmesan, and herb! They’re super crispy on the outside and extremely fluffy on the inside.

Think of these little ‘gems’ as next-level hash browns, topped with buttermilk salmon roe. This recipe comes from Milk Beach, a restaurant in London’s Queen’s Park that serves Australian-inspired dishes

Linking the Culinary World (@cookniche) • Foto e video di Instagram

This impressive looking pigeon starter makes use of the whole bird. The legs are removed and gently cooked confit in a herb-infused oil, while the breasts are cooked on the crown to ensure juicy, tender meat. Paired with a crisp and salty potato and pancetta roll, delicate girolles, peppery nasturtium leaves and aromatic truffle this is a perfectly balanced dish of flavours and textures.

Lamb Fat Potato / Beetroot / Thyme Credit to @joshcarpdining 🥔Lamb Fat Potato / Beetroot / Thyme Cred...

Confit Duck Leg, Braised Red Cabbage, Potato Fondant, Cranberry, Jus •

Jules Wiringa | Let’s make a potato & garlic espuma! 🧄 Find all my written recipes on my website julescooking.com 🙌🏼 I’m a 100% sure you guys will love… | Instagram

I for some reason had a craving for potato soup recently and it’s probably because a memory of my grandmother making it for me in the winter, every winter popped into my mind. While I was thinking of some garnishes, I have always loved the “loaded baked potato soup” concept, so of course I started m

If there is a place in your heart for potatoes then there should be a place in your stomach for Duchess Potatoes. You ask, “What are Duchess Potatoes?’ Duchess potatoes are a lev…

𝕎𝕀𝕃𝔽ℝ𝕀𝔻 ℍ𝕆ℂℚ𝕌𝔼𝕋 on Instagram: “Blue lobster from Brittany on the fireplace, potato and bacon.”

Gourmeffe | Duck breast, smoked potato, leek, pumpkin and black garlic. By @zenzstagram #Gourmeffe | Instagram

Check out this amazing dish by Chef Geoff Hart - octopus carpaccio with smoked potato mousse, chorizo crumb & mojo verde. The combination of flavors and textures is incredible! #OctopusCarpaccio #ChefGeoffHart #Foodie #FoodPorn #SeafoodLove #PrivateChef Click Read It and get to know chef Geoff 👇