@progressivechef.To elevate the unassuming potato, I used it in several different ways. I used sweet potatoes, white potatoes, and white potatoes in the different components of this dish. Here's a bird's eye view of the dish:
I'll write a separate post about the rolls, but they are sweet potato yeast rolls loaded with caramelized leeks and made with a mixture of whole wheat and all purpose flours. They are toothsome and slightly sweet, and I brushed the tops with olive oil and a sprinkle of salt once they were done baking.
For the smoked paprika crispy thin potatoes, I sliced white potatoes on the thinnest setting on my mandoline, then tossed the slices in olive oil, salt, and smoked paprika before arranging them in a small dish. They baked for a good long time until they were perfectly crispy, ready to be dipped in an over easy egg yolk straight from the backyard girls.
The curried leek and potato soup has the subtle earthy sweetness of curry powder and gets its creaminess from red potatoes alone. There is no dairy of any kind added to this simple soup. Leek, garlic, onion, potato, chicken stock, salt, and curry are the only ingredients in this twist on the classic.
The potato and pea cheddar crisps were made from mashed baked white potatoes and green peas combined with an egg and cheddar cheese. I made them like pancakes, little dollops onto a nonstick pan over medium heat.
Some Austrian winter pea shoots and finely minced chives from the backyard helped to finish the dish with some sweet herby green.
Here are a few process shots:
And of course, here is my proof photo:
@steemit-ironchef. A huge thanks to @progressivechef for coming up with this awesome way to showcase our food creations and build community with each other here on Steemit. Looking forward to continuing this competition!!All content and images by 
