Going to culinary school rekindled my passion for potatoes, which was one of the best parts for me.
It wasn't until I finished my training that I truly understood the exceptional value of this seemingly ordinary ingredient—a versatile root vegetable. Sure, I could appreciate it before school. It can be prepared in a myriad of ways.
One thing I learned in culinary school is that it's perfectly fine to mess with your food. And when it comes to potatoes, there's plenty of room for messing around.
Take, for example, @poppycooks's very charming Potato Smileys. Because potatoes are one of my favorite foods, I knew I had to try these. An edible treat that reciprocates smiles? Please enrol me.
Peel some Yukon gold potatoes and boil them in water with a lot of salt until they become a griny-faced consistency. Drain and set aside to cool somewhat once they reach knife-tenderness.
The next step is to use a box grater with its big holes to shred them. Combine the grated potatoes with the cornstarch and season with the spices of your choice, such as paprika or garlic powder. Divide the potato mixture into 30-gram portions and roll out each into a disk that is 1/2 inch thick and round.
Use a straw to poke holes in the discs for the eyes, and then cut out a curved mouth form with a little knife. Before frying them in oil heated to 350°F, chill them for at least an hour.
Transfer them from the fryer to a sheet pan lined with paper towels and sprinkle with salt before serving. Dip the fries in your preferred sauce and savor.
Measurements aren't everything. The recipe was easy enough to follow by eye. Three or four medium Yukon gold potatoes are perfect for four or six people, but boil as many as you'll need.
Toss in the grated potatoes with enough cornstarch to form a dough, and season with salt and pepper to taste. If you want to be sure the potatoes are well-seasoned before you shape them, cook off a little bit of the mixture. In the end, you shouldn't find this cooking assignment stressful. Actually, everyone should be smiling.