mezzomediPotato
Neutral and comforting, mild earthy flavor that carries other ingredients.
A fundamental tuber in Mediterranean cuisine, rich in starch and neutral in flavor. It offers a variable texture depending on cooking: creamy at the core when boiled, golden and crispy when oven-roasted. A basic element of stews, fish accompaniments, and family dishes, it absorbs the flavors of surrounding herbs and oils.
Best pairings
Extra virgin olive oil Classic88%Potatoes roasted in olive oil, crispy and tender.
Tomato Classic88%A fundamental duo of Mediterranean gastronomy: potatoes sautéed with tomato, the base for Spanish tortillas and Provençal gratins.
Olive oil Classic88%An inseparable link in the Mediterranean: potato fried or roasted in extra virgin olive oil is an essential classic.
Onion Classic88%An essential aromatic base: caramelized onions and potatoes, sweetness and depth of flavor.
Rosemary Classic86%Potatoes with rosemary, the resinous herb for roasts.
Parmesan Classic86%Classic Italian combination: Parmesan gratin potatoes, irresistible umami and cheesy flavor.
Feta Classic85%Traditional Greek pairing: potato salad with feta, salty acidity contrasting with sweetness.
Leek Classic84%Leek and potato, the classic duo for soup and velouté.
Egg Classic84%Egg and potatoes, the Spanish tortilla.
Lemon Classic84%Mediterranean acidity: lemon juice on cooked potatoes, freshness and balance for the flavor profile.
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In the kitchen
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Substitutes
FAQ
What goes with potato?
Potato pairs especially well with extra virgin olive oil, tomato, olive oil, onion and rosemary. Potatoes roasted in olive oil, crispy and tender.
What can I substitute for potato?
If you don't have it, try: sweet potato, celeriac, turnip.