Easter is the perfect time to gather around the table and share dishes that combine tradition and creativity. Potatoes, a simple yet incredibly versatile ingredient, can become the star of elegant and surprising preparations, perfect for a festive lunch.

In this Easter menu, we have chosen three recipes that highlight different textures and flavors: an original starter inspired by the shape of an egg, a refined potato pavé inspired by French cuisine, and a visually striking side dish with glazed accordion potatoes.

Potato Eggs  

Ingredients (serves 4):
• 500 g èVita Armonia Gourmet Rosè potatoes
• 1 sachet of saffron (for the yellow “egg” color)
• 50 g Parmesan cheese
• A pinch of nutmeg
• Goat cheese or mild Gorgonzola
• Rice flour and black sesame seeds

Method:
Boil the potatoes and mash them finely. Add saffron, Parmesan, and salt. Shape into small balls and mold the ends to resemble an egg. Insert a cube of cheese in the center. Coat them in rice flour and sesame seeds, then bake at 200°C (392°F) for 10 minutes until crispy on the outside.

 
Potato and Asparagus Millefeuille (Pavé) 

Instead of classic lasagna or gnocchi, we use the French Potato Pavé technique: ultra-thin layers that form a single, crispy block.

Ingredients (serves 4):

• 4 large èVita Armonia Gourmet potatoes
• 100 g clarified butter
• Fresh thyme
• 200 g asparagus tips
• Pecorino shavings

Method:
Slice the potatoes using a mandoline (they should be almost transparent). Brush a baking dish with butter and create dozens of thin layers, seasoning every 3 layers. Press everything down with a weight and bake at 160°C (320°F) for 1 hour. Once cooled, cut into perfect cubes and sauté in butter until crispy on all sides. Serve over an asparagus cream.

Accordion Potatoes with Sweet and Sour Glaze 

Ingredients (serves 4):

• 200 g field potatoes
• 60 g butter
• 1 tablespoon acacia honey
• 1 tablespoon whole grain mustard
• Fresh thyme and Maldon salt (or flaky salt)

Method:

Place two chopsticks on the sides of a potato. Slice the potato into very thin slices: the chopsticks will prevent the knife from cutting all the way through, keeping the base intact. Melt the butter with the honey and mustard. Brush generously over the potatoes, making sure it seeps between the slices. Bake at 200°C (392°F) for about 40–45 minutes. Halfway through cooking, brush again: the slices will start to fan out. Remove when golden and finish with flaky salt and fresh thyme.

With just a few ingredients and a bit of creativity, potatoes can be transformed into original dishes, perfect even for special occasions. This Easter menu shows how a simple, wholesome ingredient can become the star of a refined and flavorful festive table.