Notes about Recipes in this book

• Golden raisin-ginger sauce

  • PennyG on January 27, 2017

    I went to a class last evening taught by Raghavan, highlighting recipes from this book. He served this sauce with the Spinach-Stuffed Potato Cakes and it was delicious! He also suggested using this as a pasta sauce or as a chutney with various Indian dishes.

• Peruvian potato soup (Locro de papas)

  • PennyG on January 27, 2017

    I went to a class last evening taught by Raghavan, highlighting recipes from this book. This had lovely flavors though I think the cooking school staff served this a bit thicker than Raghavan intended. The texture was not at all soup like (perhaps due to multiplying it to accommodate the class size). I would try this at home though, adding or subtracting liquid as necessary, to ensure a soup-like texture.

• Mojito potato-pomegranate salad

  • PennyG on January 27, 2017

    I went to a class last evening taught by Raghavan, highlighting recipes from this book. This was my favorite dish of the evening! The pomegranate seeds were so nice in this salad. I will definitely be making this at home.

• Spinach-stuffed potato cakes

  • PennyG on January 27, 2017

    I went to a class last evening taught by Raghavan, highlighting recipes from this book. This was wonderful. I will definitely try this at home. He served it with the Golden Raisin Ginger Sauce and it perfectly complemented the potato cakes.

  • jenburkholder on August 31, 2020

    We made these using the gluten-free alternative - potato starch. They were very tasty, holding together well and going excellently with the accompanying sauce. There was too much filling for the amount of potato, however, so that needs to be decreased.

• Moroccan potato stew with saffron biscuits

  • PennyG on January 27, 2017

    I went to a class last evening taught by Raghavan, highlighting recipes from this book. I have to say I didn't really care for this dish. I'm not sure the texture the cooking school staff served up was as Raghavan intended. It was a bit thick and gluey to me (perhaps due to being multiplied for the class size). I don't know if I liked it enough to try it again at home.

• Chocolate sweet potato pound cake

  • PennyG on January 27, 2017

    I went to a class last evening taught by Raghavan, highlighting recipes from this book. This was okay, a bit dry. I don't think I liked it enough to try it again at home.

• Yukari Sakamoto's Japanese potato salad

  • TrishaCP on August 28, 2017

    This was an interesting dish and I can't say I've really had a potato salad like it before, where the potato is riced rather than chopped/diced. I'm not sure if I totally appreciated that texture with the cucumbers mixed in, but it was all eaten and was nice to do something different. We used about half of the ham specified by the recipe.

• Chorizo-stuffed hash browns

  • Zosia on October 25, 2020

    These were really tasty but as a "stuffed" anything were a bit of a fail. I used 1 cup grated potato mixture, 1/2 cup each for top and bottom, and 1/4 cup chorizo mixture per cake. The potatoes didn't hold together well, especially around the edges, so about half ended up as loose, crispy shards - not a bad thing, but not a layered cake. With the amounts I used, my cakes were the correct diameter (at the start) but only half the height so my yield was 8.

• Pommes de terre Anna with cardamom & nutmeg

  • Zosia on January 29, 2017

    The texture of this was as described - crisp top and bottom with a creamy interior - even though I used olive oil in place of butter and a much smaller amount of it as well (only 3 tbsp). The spices were a little overwhelming and I suspect butter might have mellowed them.....next time I'll just reduce the amount.

• Twice-baked potatoes with bacon

  • schmootc on July 08, 2020

    I really don't think you can go wrong when you put together potatoes, cheese, cream, bacon and onions. Delicious.

• Nepalese potato salad

  • jenburkholder on July 08, 2020

    This was good, in an unusual way. The mustard oil adds a sharp pungency that we found polarizing. We omitted the peas due to anti-pea prejudice in the household.