The potato has become such a commonplace, everyday ingredient that most people wouldn’t give it a second glance. There are around 300 potato varieties, which all differ in terms of shape, colour, flavour and starch content. Potato varieties can be divided into three categories: waxy, floury and extra floury.
Basic techniques: frying, boiling, gratinating, grilling, roasting, smoking, steaming, deep-frying, confiting, stir-frying, mashing, baking.
Taste combinations: anchovies, endive, apple, asparagus, almond, bacon, bonito, beef, beetroot, capers, cabbage, cauliflower, caviar, cumin, dairy, dill, garlic, egg, cheese, radish, lime, mint, nutmeg, olives, onions, poultry, parsley, sweet potato, rosemary, saffron.