These will be the best roasted potatoes you will ever taste. Made with garlic, thyme and rosemary and crispy pancetta. The potatoes are first cooked in water until very tender.
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By Joel Mielle

One of the easiest and healthiest potato salad you will find. This one has no mayo or cream bases, it simply has the Mediterranean flavour of garlic and olive oil
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By Joel Mielle

A twist on the classic Italian dish Parmigiana bianca. Simpler to make as you use ready bought creme fraiche or sour cream. Make sure you buy the smoked ham for
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By Joel Mielle

Fluffy potatoes made from scratch.  If you like the crispy outside with the soft buttery inside, look no further. The potato puffs are originally from France and are a type
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By Joel Mielle

Italian Style Cheesy Potato Croquettes, make a great potato side dish.  They’re easy to make as there’s no crumbing and simply fried in a frying pan.  Best results are always with
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By Joel Mielle

For the perfect heavenly mashed potatoes, firstly you need to buy the right potatoes. Go for the starchiest you can find. Always mash them while they are steaming hot inside
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By Joel Mielle

A healthier approach to potato croquettes. Who doesn’t like potato croquettes with that soft mash centre and crusty exterior. Instead of deep frying, this version is pan fried in olive
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By Joel Mielle

One pan buttery sauteed potatoes just like grandma used to make.  Very simple to make using one pan.  Use waxy potatoes for best results. No need to peel if they
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By Joel Mielle

A spectacular looking potato dish that’s crispy, buttery and delicious. Pommes Anna is a classic French dish that dates back to the Napoleon times, supposedly named after an actress. Traditionally
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By Joel Mielle

A French recipe of mashed potato made with butter, egg yolks and nutmeg. It’s forced through a piping bag and baked until golden brown. A very classical potato dish in
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By Joel Mielle

Hachis Parmentier is known throughout France as the most popular comfort food. Originally created to use up leftover meats from the Sunday roast. The roasted meat was trimmed off the
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By Joel Mielle

This is the classic recipe without gimmicks, the one you will always go to. It’s buttery, creamy and fluffy. You can add more flavours as per my tips below, but
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By Joel Mielle