Amuse-bouche to mignardise: Celebrating the versatile aloo

Time of India

a day ago

Amuse-bouche: Mini baked potatoes
Palate cleanser: Salted potato crisps
Crispy French fries, creamy mashed potato, the everyday aloo gobi or the wholesome aloo ke parathe – the ubiquitous potato transcends cuisines, courses and cultures. On International Day of the Potato (May 30), how about celebrating the versatility of the humble spud with a delectable spread - from amuse-bouche to mignardise (pronounced mean-ya-deez, one-bite desserts usually served at the end of the meal)?
On the versatility of potato, Chef Ishijyot Surri says, 'Different cultures around the world use potatoes in diverse ways.
Potatoes can be boiled, fried, baked, or even mashed, and they absorb flavours beautifully. So, every culture has its own version of their recipes.' Adds Mikhail Shahani, chef, co-founder & product head at a biryani brand, 'In India, we are embracing regionality — Bengali aloo bharta with mustard oil is now making it to menus as a small plate or the Maharashtrian batata rassa elevated with smoked chilli oils.
Traditional dishes like aloo dum are also being elevated with techniques like double-cooking or smoke infusion using mustard husks.'
'Globally, chefs are showcasing potatoes as the star while also intersecting it with sustainability. Chefs are creating hyper-seasonal potato dishes that rely less on imported ingredients and more on local biodiversity,' says Mikhail Shahani, chef, co-founder & product head at a biryani brand.
Chef Vidhi Doshi adds, 'Potatoes are gaining gourmet level 'main character' energy. From Michelin star restaurants serving vada pav and dum aloo in genius ways to using different cooking techniques like sous vide, foam, confit, there's just so much potential with this versatile ingredient.'
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'Beyond chips, fries, and
aloo
gobi'
Experts believe that while potato is widely used across the world in different cuisines, the spud is making its presence felt in interesting gourmet dishes. 'In India, potatoes are being served with goat cheese or are rolled into sushi-style servings. Internationally, people are using Columbian heritage potatoes and making colourful potato foams or baking potato bread. Every chef has their own signature way of accentuating the flavour and texture of the product.
Today, potatoes need not only be an accompaniment but can be showcased as the star of the dish,' shares chef Surri.
Mignardise: Purple sweet potato tartlet
Tips to upgrade your everyday potato fare
Shepherd's pie to masala pie
: Use spiced soy keema and a cumin-infused potato mash topping.
Potato salad to chaat-style salad
: Add tamarind chutney, sev, chaat masala, and fresh coriander.
Croquettes to aloo tikki
: Stuff with goat cheese and spiced Parsi keema.
Desi gnocchi
: Creamy makhani sauce or coconut curry can be used instead of the typical cheese or cream. You can also prepare a tadka of curry leaves, hing, mustard seeds, coriander and jeera in some curd and add the crispy gnocchi to it
Hash browns with a desi twist
: Add kasuri methi, green chillies, and fennel seeds.
Potato salad:
Try a yoghurt dressing with mustard seeds and curry leaves in place of mayo.
Potato beverages
? Yes!
'Potatoes are entering the beverage space both as a starch base and a flavouring agent,' shares chef Mikhail, adding, 'Mixologists are now exploring potato-whey spirits, infused with botanicals.'
Fermented kanji with purple potatoes adds visual appeal and probiotic benefits
Potato milk, a new vegan alternative, is being paired with cardamom or cinnamon for sustainable lattes
Potatoes bring body and a surprisingly clean mouthfeel to drinks
There's a popular Swedish drink, which claims to be the world's first potato-based milk alternative. It can be used in cooking, baking, and as a beverage
Beignets with sweet potato filling
Enjoy potatoes guilt-free
Sweet potatoes are slightly healthier than white potatoes because they pack more fibre and vitamin A, fueling energy and glowing skin. White potatoes offer potassium and vitamin C, supporting heart health. Choose sweet for antioxidants, white for versatility
Nutrient-rich and satisfying, potatoes curb hunger when prepared wisely — think baked/steamed, not fried. Their fibre keeps you full, preventing overeating. Pair with veggies or lean protein for balance
The biggest myth is that potatoes are 'unhealthy' or fattening. Potatoes are nutrient powerhouses — packed with vitamins, fibre, and energy. It's not the potato but the prep: frying or drowning in butter adds calories
Love potatoes guilt-free by keeping it simple and wholesome. Use it twice or thrice a week either as a sabzi mixed with other veggies or you can even bake or roast with a drizzle of olive oil and herbs for flavour. Portion control is key — a medium potato is perfect
- Inputs by Deepika Rathod, chief nutrition officer at a health and wellness centre
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