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Epicurious

Grossi’s Potatoes

In the early days at Lucques, Corina Weibel, my opening sous-chef, and I were the only two cooks in the kitchen on Sundays. After a hectic Saturday night, both of us looked forward to cooking in a tranquil kitchen on Sunday. During those afternoons, Corina loved to tell stories about her Swiss heritage and to reminisce about her grandmother’s cooking. When she described her grossi’s potatoes, a combination of crisp sautéed potatoes with a coating of crunchy breadcrumbs, I knew I would love them (starch plus starch!).

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