Potato Cooking Techniques
Discover how to turn a humble potato into a gourmet ingredient using both traditional and contemporary techniques.
Propietario de Savoir Faire
Course Content
Course Content
2 - Introduction: Potatoes in the Kitchen
3 - Oven-baked potatoes with rosemary butter and rustic-style chicken
Free
4 - Hasselback potatoes with bacon and Emmental cheese
5 - Parmentier with poached egg and crispy pork belly
6 - Crispy fried potatoes with eggs and Iberico ham
7 - Potato pavé with salsa brava and aioli
8 - Potato soufflé with steak tartare over a marrow bone
9 - Potato foam with caviar
10 - Potato gratin with pork tenderloin Wellington
About this Course
A technical and creative approach to mastering the many culinary possibilities of the potato
The potato is one of the most versatile and widely used ingredients in the kitchen—yet also one of the most misunderstood. In this course, you will take a deep technical and culinary dive to elevate this humble tuber to its highest potential. You will learn to master classic cooking methods, essential cuts, and surprising textures.
By the end of this online course, you will be able to:
- Master roasting, frying, confiting, and gratin techniques
- Apply specific cuts and forms such as hasselback, pavé, or soufflé
- Prepare foundational elements like parmentier purée or siphon foam
- Incorporate both classic and modern garnishes into main dishes
- Design refined plating with haute cuisine techniques
What's included?
- 55 min of HD video (28 lessons)
- 8 recipes
- Recipe book
- Complementary material
- 9 Quizzes
- Certificate
- English, Español (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Course sponsored by:
Course Recipes
Meet your Instructor
Owner of Savoir Faire
Having trained in prestigious restaurants and currently the owner of a gastronomic space, chef Oriol Lizano is known for his commitment to excellence and passion for his craft, ensuring that each experience is unique and distinctive.
A blend of theory, technique, and professional plating
What you'll learn
You’ll learn everything from basic cooking methods to advanced techniques like puffing (soufflé) and foam preparation—always accompanied by complete recipes and practical applications.
Oven-baked potatoes with rosemary butter and rustic-style chicken: Perfectly baked potatoes infused with aromatic flavor.
Hasselback potatoes with bacon and Emmental cheese: Accordion-cut potatoes filled and gratinated for crispy, melty layers.
Parmentier with poached egg and crispy pork belly: A silky purée contrasted with rich textures.
Crispy fried potatoes with eggs and Iberico ham: Double-cooked potatoes for the ultimate crunch.
Potato pavé with salsa brava and aioli: A pressed terrine paired with reinvented Spanish classics.
Potato soufflé with steak tartare on a marrow bone: A puffed potato technique served with a reimagined classic tartare.
Potato foam with caviar: Delicate, airy texture achieved with a siphon—refined and luxurious.
Gratin with pork tenderloin Wellington and pepper sauce: A refined take on a French classic, served as a complete dish.
In addition to the recipes, you will also learn a variety of techniques that will be useful on many occasions.
The techniques you will learn are:
- Oven-baking potatoes
- Accordion slicing technique
- Silky potato purée
- Potato slicing and layering
- Puffing potatoes (soufflé)
- Molded potato terrine
- Double-cooking for crispy fries
- Hot foams using a siphon
- Gratinating
What our students say
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Earn your Certificate
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Frequently Asked Questions
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Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
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Ratings and Reviews
4.8
Avg. Rating
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gaia-b9fd4f
Valuable Content, but Overly Fragmented Format
28 lessons, about 1-2 min per lesson. I liked the content, but the videos were extremely short, which made the overall experience feel very fragmented. A slightly longer format could help create more flow and continuity.
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Marta Bento
The work of the cook is perfect! However: - The video is cutted in so many parts, that is almost impossible to maintain the interest and the focus. Please give us the option of seeing the whole video from the beginning until the end! - The music is very repetitive and annoying, which damages the beautiful voice of the cook and the important information he is trying to give. The simplicity is always better. There is too much noise in this video. - The sound of a knife cutting through something between each video makes us almost crazy! How is it possible that no one noticed this? Just keep it simple! One single video, without any cuts and with only the cook’s voice would be the best option.
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Very informative
Nice to have new ideas for a food staple.