By Great Performances
In March, the Great Performances’ culinary team pays tribute to the healthy, versatile, and uncomplicated potato. Spuds are heart-healthy because they contain ample amounts of potassium, vitamin C and fiber. Also rich in vitamin B6, calcium, magnesium, and iron, they help boost the immune system, improve energy levels and contribute to overall health. Darker colored potatoes also contain antioxidants known as anthocyanins which slow down the aging process and keep the brain sharp.
An easy-to-make food for all seasons and occasions, you can bake, roast, grill, fry or even boil them, and they can be eaten hot or cold. There are fewer foods that lend themselves so well to topping – butter, sour cream, cheese, gravy, bacon bits, and more. The possibilities are endless!
This month, from Signature Cafe’s Potato, Provolone, and Pancetta Flatbread to BAM Cafe’s Patatas Bravas with Pimenton Aioli, enjoy our favorite dishes showcasing potatoes in a variety of delicious ways. You can also make them yourself using the easy-to-make Potato Rosti recipe below or check out the Katchkie Farm recipe archive for even more great potato ideas!
CELEBRATE POTATOES AT GREAT PERFORMANCES’ RESTAURANTS & CAFÉS
BREAKFAST POTATO CAKE, SUNNYSIDE EGG, AND BACON – March 20-21
POTATO ROSTI, SMOKED SALMON WITH SIDE SALAD – March 20-21
POTATO, PROVOLONE, AND PANCETTA FLATBREAD – March 20-21
LEMON, ROSEMARY, AND GARLIC-SCENTED HOMEFRIES – March 21-22
BAM CAFÉ AT BROOKLYN ACADEMY OF MUSIC
PATATAS BRAVAS – with Pimenton Aioli, March 20-21
POTATO ROSTI
By Chef Saul Bolton
A cross between a hash brown and potato pancake, the rosti is a Swiss dish often served for breakfast but is versatile enough to eat with any meal. Delicious eaten as is, it’s also the perfect base for eggs, smoked salmon, a peppery arugula salad or a variety of other toppings.
Serves 6
INGREDIENTS
PROCEDURE
1 pound Idaho or russet potatoes, peeled and grated on the large holes of a box grater
1 tsp fresh thyme leaves
1 cup canola oil
Salt and pepper
- Squeeze excess water out of grated potato, then season with salt, pepper and thyme.
- Divide seasoned potato into 6 equal portions, molding into discs of equal thickness with smooth edges.
- Add oil to frying pan and heat over medium flame.
- Add the potato discs in batches, being careful not to crowd the pan, and fry until uniformly golden brown and cooked through, approximately 10 minutes on each side.
- Drain and keep warm on a cookie rack in a 200˚ oven.
- Season lightly with salt and pepper then serve with your topping of choice.
More Recipes
June Food Festival: Berry Jam
This month we’re celebrating Preservation with a Berry Jam recipe brought to you by Pastry Chef, Albert Bello.
May Food Festival: Rhubarb Chutney
This month we’re celebrating Preservation with a Rhubarb Chutney recipe brought to you by our Culinary Director, Andrew Smith.
April Food Festival: Ramp Pesto
This month we’re celebrating Preservation with a Ramp Pesto recipe brough to you by our Culinary Director, Andrew Smith.
March Food Festival: Beet Pickled Eggs
This March we’re celebrating Preservation with Liz’s very own Beet Pickled Eggs recipe.
Great Performances’ Vegan Chili Recipe
This vegan chili recipe is the perfect way to keep warm this winter.
Roasted Butternut Squash Puree with Miso Recipe
Georgette Farkas shares her recipe for this silky smooth butternut squash puree – a wonderful accompaniment for any meal.
Cranberry Braised Red Cabbage Recipe
Georgette Farkas shares this tender braised red cabbage recipe; the perfect accompaniment to duck or pork or just about any kind of sausages.
Bittersweet Chocolate Pots de Crème Recipe
Georgette Farkas shares her recipe for this very grown-up version of a rich and very dark chocolate pudding to share with your special someone.