Potatoes: New Orleans Style

We're all recalling visits to New Orleans these days---many years ago we discovered some of the best potato cookery ever in what was then the Big Easy, and reported on it in a 1980's issue of PEELINGS, The Potato Museum's newsletter.

"We started our day with breakfast at the Tally Ho on Chartres Street. Their hash browns are made from spuds baked in advance and grated on a clean griddle at time of order. The cook adds a dollop of butter to each pile before he turns them over for final browning.

For lunch, we trekked over to Antoine's early for a look at their "pommes de terre souffles", a restaurant specialty conceived in France in 1837. The spuds are sliced in thin rectangles and deep fried in black iron pots until they puff. They are served hot as hors d'oeuvres in baskets made from woven strips of, yes, potato.

Back to Chartres for dinner at K-Paul's Louisiana Kitchen, one of the few places where tiny boiled Red La Soda potatoes are standard fare, especially superb with Paul's "blackened redfish." Paul also made a mashed potato 'po boy, as well as sliver-thin shoestring potatoes."

For more on pommes de terre souffles and Antoine's Restaurant click here.

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Email: thepotatomuseum12345yahoo.com
(Note: remove the 12345 before emailing us)

Mail: The Potato Museum
P.O. Box 67755
Albuquerque, NM 87193

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