“You say potay-to and I say potah-to” — but no matter how you say it, potatoes are a versatile addition to just about any recipe. The Scotto family — Marion, Anthony, Rosanna, Elaina and chef Stefano Battistini of the Manhattan restaurant “Fresco” — share their favorite potato recipes with “Today.” Check them out below.
POTATO POUNDCAKE Scotto family
Scrape batter into a parchment lined loaf pan and bake at 300 for 1 1/2 hours.
Add dry ingredients. Scrape down sides of the bowl, making sure to thoroughly mix everything. Add:
3 ounces brandy
1 tablespoon vanilla extract
91238176049160497butter1pound1 pound buttersugar1pound1 pound sugarcreamCream until very light. Add 5 eggs, one at a time, mixing well after each one. Then add:potato starch1pound1 pound potato starchbaking powder1tablespoon1 tablespoon baking powderbrandy3ounce3 ounces brandyvanilla extract1tablespoon1 tablespoon vanilla extract
Recipes courtesy of the Scotto family.