Breads, Pancakes and Pies

If You Think the recipes in this chapter will err on the stodgy side you are in for a pleasant surprise. Potatoes can add lightness to many dishes, especially breads, pancakes and pies. Some of the pies are hearty affairs, such as the Potato, Mozzarella and Salami Pie, but others are delicate little morsels that can even be served as canapés: try the Smoked Ham and Roquefort Kipfel or the Potato and Salt Cod Empanadas.

Originally, adding potato to the dough when making bread was a way of making precious flour go further, but potato breads soon became prized for their light texture and good keeping qualities. Potato breads are common in many different cuisines, from the Farls and Boxty of Ireland to the Potato Pooris of India and the Lefse, or flat bread, of Norway.