This program covers the basic level of Potatoes dishes which can be used as side dishes to the main course veg or meat

Freshly Made Mashed Potatoes - Rich, creamy hotel style mashed potatoes. Using starchy potatoes, mixed with a cream, milk and butter mixture to give a smooth creamy texture.

Anna Potatoes - Traditional french dish 'pommes anna'. Thinly sliced waxy potatoes arrange around a pan before being cooked with clarified butter, and flipped to give a nice browning on both sides.

Duchesse Potatoes - Classic buffet style serving of mashed potatoes, piped using a nozzle to give a nice shape, before being brushed with eggwash and browned inside the oven.

Golden Fried Potato Cake ( Roesti) - Common swiss style potato dish using waxy potatoes, first boiled before being grated. Arranged in a ring mould to give a shape, before final pan frying.

Gratin Dauphinoise - Classic potato cake, layers of thinly sliced waxy potatoes filled in with a thyme-cream sauce, topped with cheese and gratinated.

Lyonnaise Potatoes with Thyme - Scalloped waxy potatoes which are deep-fried, before being tossed in a pan with onion and W sauce to give a nice firm flavour.

Potato & Cheese Croquette - Simple hand-shaped croquette filled with potato, mushrooms and cheese before being bread crumbed and deep-fried for that crispy outer.