potatoes
![Darphin Potatoes Darphin Potatoes](http://ww2.kqed.org/app/uploads/sites/56/2011/09/darphine-potatoes1000-160x107.jpg)
Darphin Potatoes
The dish, also called pommes Darphin, after the chef who created it, is similar to what the Swiss call rösti potatoes.
![Sea Bass in Shredded Potato Skin Sea Bass in Shredded Potato Skin](http://ww2.kqed.org/app/uploads/sites/56/2011/09/sea-bass1000-160x107.jpg)
Sea Bass in Shredded Potato Skin
These fillets are cooked in a shredded potato crust. The crisp crust keeps the fish juicy and provides a nice balance to the tender flesh.
![Brandade De Morue au Gratin Brandade De Morue au Gratin](http://ww2.kqed.org/app/uploads/sites/56/2011/09/brandade1000-160x107.jpg)
Brandade De Morue au Gratin
Brandade is a puree of salt cod, garlic, and potato emulsified with olive oil. You can prepare the brandade ahead and reheat it in a gratin dish at serving time until hot, bubbly, and brown on top.
![Baked Mackerel With Potatoes And Onions Baked Mackerel With Potatoes And Onions](http://ww2.kqed.org/app/uploads/sites/56/2011/09/mackarel10001-160x107.jpg)
Baked Mackerel With Potatoes And Onions
Fresh mackerel is nutty, fleshy, and moist — but it has to be fresh to be good. It’s excellent broiled to release its fat.
![Cream Puff Potatoes Cream Puff Potatoes](http://ww2.kqed.org/app/uploads/sites/56/2011/09/cremepuff-potatoes1000-160x107.jpg)
Cream Puff Potatoes
My mother always served these puff potatoes in her small restaurants. They are made with a combination of cream puff dough (the same as for profiteroles) and mashed potatoes.
![Gratin Dauphinoise Gratin Dauphinoise](http://ww2.kqed.org/app/uploads/sites/56/2011/09/gratin-dauphinos600x300-160x80.jpg)
Gratin Dauphinoise
This dish is my version of a classic from my youth. My mother always makes her gratin exclusively with milk and tops the potatoes with grated Gruyère cheese before baking.
![Potato Ragout Potato Ragout](http://ww2.kqed.org/app/uploads/sites/56/2011/09/potato-ragu1000-160x107.jpg)
Potato Ragout
These stewed potatoes recall summer for me, when our garden in Lyon gave forth the tiny fingerling potatoes that are particularly good in the dish.