Potato Cooking Techniques
Discover how to turn a humble potato into a gourmet ingredient using both traditional and contemporary techniques.
Owner of Savoir Faire
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
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Course Syllabus
Course Content
Chapter 2 - Introduction: Potatoes in the Kitchen
Chapter 3 - Oven-baked potatoes with rosemary butter and rustic-style chicken
Chapter 4 - Hasselback potatoes with bacon and Emmental cheese
Chapter 5 - Parmentier with poached egg and crispy pork belly
Chapter 6 - Crispy fried potatoes with eggs and Iberico ham
Chapter 7 - Potato pavé with salsa brava and aioli
Chapter 8 - Potato soufflé with steak tartare over a marrow bone
Chapter 9 - Potato foam with caviar
Chapter 10 - Potato gratin with pork tenderloin Wellington
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
Course recipes
In this course you will learn
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.
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Every course includes a downloadable recipe book
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