Bistro Guillaume's Paris mash
Chef and owner Guillaume Brahimi has been serving up his heavenly Paris mash for more than a decade and Bistro Guilluame at Crown Perth is following suit. Head chef David Whitting says the royal blue is the best potato for the job.
"It is great for mashing and has a beautiful, creamy texture," he says. "We boil the potatoes whole with the skin on. Once peeled, the flesh is pushed through a ricer then cooked in a pot over a medium heat to dry the potato out. Cold butter and milk are then worked into the dry product until a silky texture is formed. The mash potato is then passed through a fine drum sieve. Just before serving, cold butter is worked in with a wooden spoon, salt is added and the mash is served."
Rockpool Bar & Grill's Royal blue potatoes sauteed in Wagyu fat with rosemary and garlic
"I use royal blue potatoes as they are incredibly consistent all year round, have a delicious sweetness and creaminess to them, enough waxiness for sauteeing and baking for gnocchi and they're perfect for chipping too," Rockpool Bar & Grill head chef Dan Masters says. "For our royal blue potatoes sauteed with rosemary and garlic, we simmer the potatoes very gently with whole garlic and rosemary bunches in salted water until the spuds are nicely tender (almost breaking). To serve, we heat the Wagyu fat in a saute pan and add generous chunks of potatoes (3-4cm squared); saute until golden and crispy and add some whole blanched garlic cloves and picked rosemary leaves which we keep cooking until aromatic, then we drain and serve."
The Butterworth's Roast duck fat potatoes with garlic
Head chef Damien Young uses kipfler potatoes for the Butterworth's roasted duck fat potatoes. "They have a lower moisture content with a fantastic buttery, nutty flavour," he says. "We boil the potatoes first and tend to overcook them a little, which allows the duck fat and butter to be absorbed better; then we strain them and let them dry naturally. To roast, we use lots of duck fat and butter with garlic cloves, bay leaf and thyme until golden and to serve, we saute the spuds in more duck fat, butter, confit garlic and thyme, then finish in the oven until ultra crispy."
Miss Kitty's Saloon's Poutine
Poutine is a Canadian classic traditionally made with French fries and topped with gravy and cheese curds. A Miss Kitty's favourite, head chef and partner, Liam Atkinson says the best to use is royal blue.
"They tend to fry up nice and crisp and golden. For poutine, the potatoes are double blanched and served with homemade cheese curds, foie gras gravy (made with cream and egg yolks) and red wine jus," he says.
Barque Restaurant's Fried potato with Sichuan pepper
This very popular side dish goes well with Barque's slow-roasted lamb shoulder and head chef Jay Taylor swears by the royal blue potato because of its higher
starch content, creamy taste and ability to crisp up nicely while retaining a fluffy centre.
"We blanch the potatoes firstin salted water to release the starch then oil blanch at a low temperature before cooking in a hot oil deep-fryer. We finish by tossing in Sichuan peppercorns and salt," he says.