RECIPES
Whether you’ve been a reader since the late 90s or just started to work the line, get some inspiration straight from the StarChefs’ community. All recipes are provided directly from the featured professionals and are not recipe tested by StarChefs or any of its affiliates.
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Patatas Bravas
Fried Yukon Gold Potatoes, Garlic Mayonnaise, Chile Oil, Sherry Vinegar PDO from Spain | Chef Luis Roger of MAD
Boulangère Potato
White Beans, Caramelized Onions, Fennel, Celery, Roasted Leeks, Seaweed Dashi, Baguette Crumble, Espelette | Chef Mike Godlewski of EYV Restaurant
Confit Potato
Chamomile Honey, Cultured Cream, Caviar, Nori Powder | Chefs Carrie and Rupert Blease of Lord Stanley
Crispy Potatoes and Tonnato
Pickled Shallot, Sliced Radish, Urfa Chile, Celery Leaf | Chef Molly Dwyer of Bar Volpe
Bubble and Squeak
Spiced Potato Mash, Savoy Cabbage, Mussel Velouté, Paprika Oil | Chef Scott Calhoun of Ember & Ash
Brick Chicken
Salt-Roasted Potatoes, Herb Panade, Hot Cherry Pepper-Olive Relish, Herbs | Chef Sam Henzy of Middle Child Clubhouse
Crispy Loaded Potato Skins
Niman Ranch Beef, Green Chile Queso, Monterey Jack, Pico de Gallo, and Scallion | Pitmasters Emma & Travis Heim of Heim Barbecue
Slum Village
Ash-Aged Potato, Okra, Créme, Shallots, and Thyme | Chef Jonny Rhodes of Indigo
Potato Glaçage
Salt-Roasted Potatoes, Roth Grand Cru Reserve, Black Pepper, Thyme, and Miso Powder | Chef Nico Russell of Oxalis
30-Layer Patatas Bravas
Russet Potatoes, Basque Chiles, Garlic, Tomatoes, Pimentón, Lacto Aïoli, Parsley | Chef Jose Chesa of Ataula
Coal-Roasted Potato
Crème Fraîche, Beurre De Baratte, Aged Gouda, Chives | Chef Joe Johnson of Charcoal Venice