Why don’t we welcome fall with the humble potato? I think it’s perfect- satisfying and comforting for cooler days and bigger appetites. The potato is a simple root tuber, not much to look at. Combine it with fat, in the form of cream or lard, and the potato is transformed into something special. Potatoes have an earthy flavor and creamy texture that brings us back to mom’s cooking. Serve them a myriad of ways: boiled, baked, roasted, or fried. This week at La Domestique, we’ll explore the many potato varieties and how cuisines across the world cook with them. Learn new techniques beyond your basic baked potato in 10 Ways Tuesday. I’ll have recipes to share throughout the week. On Thursday, learn the story behind the potato: growing, storing, cooking, and flavor pairing. The farmers markets are still full  of interesting varieties to try. I invite you to cook in the moment with me.

Take a look at what is inspiring me this week:

In Tender, Nigel Slater shares insights on the pleasures of growing potatoes. He describes his experiences and gives a few tips for a successful harvest. The chapter on potatoes even includes a “potato diary” which gives an account all garden activities from seed to harvest. Nigel Slater covers cooking potatoes in depth, as well as which variety is best suited for the particular method (7 ways to make a mash!). Tender is the kind of resource you keep next to the stove, a helpful hand for cooking in the moment.

One Potato Two Potato by Roy Finamore with Molly Stevens takes an in depth look at potato varieties and recipes. It does a great job explaining the difference between high-starch and low-starch potatoes, giving you the knowledge to cook intuitively. Chapters are arranged by cooking methods such as roasting, baking, boiling, etc. With 300 recipes, this book is a gold mine of ideas for when you’re feeling creative.

Thanks for reading! I’ll see you tomorrow for 10 Ways Tuesday: Creative ideas for cooking with potatoes.