In this recipe, the velvety filling is the star thanks to Constance variety potatoes with their light yellow flesh, semi-firm texture and excellent cooking qualities. This is how to make delicious ravioli where the goodness of Constance is combined with the enjoyably bitter flavour of spinach.
The Arizona variety of new potato has yellow skin, light yellow flesh and a semi-firm texture. We combine it with monkfish in this recipe for a sure-fire fish main course.
Invented in the late nineteenth century by the chef of the legendary Union Club in New York, the club sandwich has spread all around the world to the point that it has now become an essential symbol of the perfect American brunch.
Spectacular to look at and incredibly delicious, purple potatoes add character to any dish with their flamboyant colour and velvety texture.
This dish is characterised by its simple flavours and this is why it is so popular: potato gnocchi with tomato and basil. In this version, we have used egg in the dough, but if you prefer, you can also make it without egg and the result will be just as delicious.
We have reinvented one of the most loved traditional Italian dishes by using delicious slices of potato with cooked ham and mozzarella. The result? A stringy potato lasagna that you simply have to eat straight out of the oven. Ready? Steady? Cook!
Easter lunch should start with a special dish: potato canapés with salmon and asparagus. It is a delicious, original recipe that you can also reinvent in a vegetarian version by swapping the salmon for your favourite vegetables.
Sweet potatoes, one of the best autumnal superfoods, are very popular and easy to find when the good weather arrives.
Combine eggs, potatoes and onions, and bang – you’ve got yourself an omelette! This dish is great for any season and occasion. You can easily add your own touch to it, and it is also delicious cold.
When spring arrives, we also see the first tender artichokes, which are the star of many delicious dishes. Together with potatoes, we use them in this recipe to make a delicious side dish or a vegetarian main course.
These mini potato ramekins with a stringy centre can be served as a delicious, rich side dish, perfect with meat main courses, but also as a vegetarian main.
Whether as a main or one-course meal, potato and broccoli flan is a simple dish to make, made even more mouthwatering by two layers of delicious stringy cheese. You can make this recipe by mixing your favourite vegetables, just use a little imagination!
Round, ring-shaped or long. Whatever their shape, every doughnut is worth it at Carnival! In fact, for this celebration, in Italy – and elsewhere – doughnuts are made in various shapes and versions with different ingredients.
All the versatility of bruschetta, without the bread! But how? By using sweet potato toast, a simple, original recipe.
All the simplicity of homemade bread, made even softer thanks to the addition of potatoes to the dough.
The distinctive flavour of Gruyère gives this delicious puréed potato soup an original touch, which makes this dish even more appetising. This recipe is also suitable for vegetarians, to be served with crunchy croutons.
A typical winter vegetable, savoy cabbage is one of the most versatile ingredients in the kitchen. In this dish, we wrap it around a soft centre of potatoes and mozzarella to create a lip-smacking main course or one-course meal.
Fancy a homemade pizza? We’ve got the perfect recipe for you! Simple yet delicious ingredients make this deep dish pizza irresistible.
Would you like a light dish that is still delicious? Try these potato and lentil veggie burgers, which are simple to make and perfect for personalising however you please, for example by enriching them with your favourite herbs or spices and serving them with homemade sauce.
This is a delicious main course where crispy potato wedges meet pork loin, made even more mouthwatering by the citrus notes of oranges. Despite the rather long cooking times, this dish is very easy to make.
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