Potatoes, A Love Affair
  • Main Dishes
  • American
  • Comfort
Lesson from Francis Mallmann's class

Video time: 30 min

A symbol of the Andes, potatoes are very special to Francis. Over the last 50 years, he has developed a unique tuber devotion. So, buy yourself a big bag of papas and learn from Francis nine different ways of how to cook the mighty potato.

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Francis Mallmann
Teaches his Argentine cuisine
Join Francis on a culinary journey to explore his Argentine cuisine and open-fire cooking.

In this lesson

Leftover Potatoes
Don’t throw out your potato scraps, make a meal out of it! Zero waste is always the way to go.
Rösti Potatoes
Looking for the perfect brunch potato? Here it is. Eat it plain or even top it with sour cream and smoked salmon.
Broken Potatoes - Papas Rotas
For the dreamiest potatoes with creamy insides and very crispy outsides, follow Francis’s easy recipe.
Anna Potatoes
On the hunt for a stunning side dish? Place this cake-like potato dish on the table to totally wow guests.
Andean Potatoes - Papas Andinas
A tribute to the Andes Mountains. This hearty Andean potato dish can be cooked on medium-low heat on a cast iron pan.
Patagonian Potato Galette
Practice your knife skills to thinly slice the potatoes, or use a mandolin. It’s incredibly easy to make and will turn simple potatoes into a showstopper.
Domino Potatoes
Francis cooks a lot of potatoes, but this might be his most famous. Learn how to thinly slice the potatoes and carefully cook them in butter. The result? A crisp potato with golden edges and tender insides that catches the eye.
Smashed Potatoes - Papas Aplastadas
Smashed potatoes are the perfect crispy side dish. Serve alongside steak, fish, or chicken.
Cubed Potatoes
A wonderful riff on roasted potatoes, just be sure not to rinse potatoes because the starch is what will give them texture and color.
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What you'll learn

Potatoes, A Love Affair

Buy a big bag of papas and be inspired as Francis teaches 9 different ways how to cook the mighty potato.


Potatoes, salt, water, olive oil. That’s all you need to achieve an incredible array of potato greatness.

Francis Mallmann
Teaches his Argentine cuisine
Join Francis on a culinary journey to explore his Argentine cuisine and open-fire cooking.

Francis Mallmann
Teaches his Argentine Cuisine

Take a journey with Francis Mallmann, one of Latin America’s most influential chefs, as he takes you to the Patagonian wild. From his classical French training to his deep Argentine roots, Francis teaches his distinctive cooking methods that has taken him a lifetime to master. Learn his signature “Seven Fires” grilling style, including how to build and tend to the fire, and how to recreate all of the recipes using a standard stove and oven. Unlock the secrets of making his iconic dishes at home including Roasted Chicken, Empanadas, The Perfect Steak, and Sunday Asado barbecue.

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Francis’s lesson plan

Journey with Francis to his remote island in the Patagonian wilderness. The classically French-trained chef famous for his primal open-fire cooking methods reflects on his trajectory as he enters a new introspective chapter in his life.

It’s Sunday on the island, and Francis and his team are preparing for a barbecue feast.  In this short documentary, Francis takes you into his Patagonian world to discover the true meaning of the sacred ritual that defines Argentine culture: chorizos, steaks, ribs, sweetbreads, salads, free-flowing red wine, and great company.

Learn from Francis in his open-air kitchen, the quincho, as he shares two of his seven signature cooking methods utilizing live-fire: hanging and slow-roasting ingredients over heat and the rescoldo, burning vegetables in ashes. Don't miss this unique opportunity to watch and learn these ancient cooking techniques.

Francis teaches how to make two empanada recipes: baked meat empanadas with onion, eggs, and olives; and fried cheese and onion empanadas. This family-friendly dish is easy to make for the kids or to serve at a party.

Francis brings life to vegan cooking and teaches his daughters’ absolute favorite Christmas dish: a platter overflowing with a colorful assortment of seasonal vegetables. Learn how to perfectly choose, cut, and cook fresh vegetables on the plancha.

Learn how to make one of Argentina’s favorite comfort foods with Italian roots, the milanesa. While the milanesa is traditionally pounded thin and deep fried, Francis prefers a thick cut of tenderloin cooked bleu, or extra rare, on the chapa grill.

While there are many ways to cook fried and scrambled eggs, Francis has his preferences. Learn Francis’s simple and delicious tricks and techniques of making the perfect fried and scrambled eggs.

A symbol of the Andes, potatoes are very special to Francis. Over the last 50 years, he has developed a unique tuber devotion. So, buy yourself a big bag of papas and learn from Francis nine different ways of how to cook the mighty potato.

Learn from the key principles of live-fire cooking and make the perfect steak with a classic chimichurri sauce. Get the essential tips to master the art of live-fire cooking, and make the ultimate steak with a delicious herbaceous chimichurri sauce.

Francis shares this favorite tortilla española recipe, a classic Argentine dish with Spanish roots. While it’s possible to use any onions available, Francis’s secret is combining three types of onions for sweetness.

Since construction workers don’t have much time on their lunch break, occasionally they’ll build a quick fire, slap a piece of chapa on top of the makeshift parrilla, and grill a thin piece of steak. Then, top it all off with bacon, avocado, and crispy sweet potato chips.

Revuelto gramajo is a Buenos Aires classic, most commonly found across the country in neighborhood bodegones (Argentine cantinas). Francis puts his own spin on this scrambler-hash hybrid that resembles an omelette, but stays true to its original ingredients: eggs, ham, and fried shoestring potatoes.

From Patagonia to Paris, Francis transports you to Café de Flore, one of his favorite places in France known for its oeufs à la coque, soft-boiled eggs, a sophisticated yet simple breakfast that Mallmann regularly makes at home for his children.

All you need is three carrots, a handful of thyme, a bit of cream, olive oil, and a cast iron pan to make Francis’s latest hit vegetarian recipe. You’ve never tasted carrots quite like these.

Francis loves to smash things, and here he teaches how to make this easy and unfussy steak, a dish that he began making over 25 years ago.

The egg is one of Francis’s favorite ingredients. Learn how to make oeuf brouillé, a rich and delicate French-style scrambled egg cooked in a bain-marie hot water bath.

This dish is a bestseller at Francis’s restaurant for a reason. Learn how to prepare this vegetarian spin on the humble classic by using the mighty eggplant. Francis teaches how to char, coat, and pan fry the eggplant with clarified butter.

Francis invented the infiernillo or “little hell” oven about 20 years ago. Today, he proclaims his love for Patagonian trout as he fires up his small inferno to teach you how to make freshly-caught salt-crusted trout.

Francis teaches how to make two different panqueque desserts on the plancha that make him “very happy”: Dulce de Leche Pancakes and Granny Smith Apple Pancakes. These thin crepes are usually served for dessert, but also great for a sweet breakfast.

Francis teaches how to make one of his favorite desserts. Learn how to make this refreshing dish and add it to your dessert repertoire. It may seem simple, but it’s loaded with supremely fresh and complex flavors and textures.

This fish stew is proven to nourish the body and soul. Francis teaches how to truly build and layer complex flavors with simple ingredients. Hint: The true taste of the chupín comes from the bones and the head of the fish, plus a lot of love and care.

Francis brings us to one of his favorite places on the island, near a beautiful waterfall, to cook trout fillets sandwiched between two crispy potato cakes. Learn techniques like the proper way to fillet a fish.

No pots or pans are needed for this recipe. Join Francis on a hike in the wild outdoors, on the edge of a beautiful waterfall where he improvises a simple meal with only sticks and fish.

A simple dessert that only calls for 3 ingredients: Pears, salt, and dulce de leche. “When you cook a pear like this, all of the humidity of the pear stays inside so it’s very, very delicious,” Francis says.

Francis and his brother Carlos go on a nature walk to a beautiful waterfall. There, he whips up one of his favorite no-fuss Gaucho-inspired camping meals: skirt steak and burnt bread sandwich.

Homemade Dulce de LecheIt’s hard to find a dessert in Argentina that doesn’t contain dulce de leche. Francis’s sous chef, Ricki Motta, teaches how to make this classic favorite that will sweeten up your life.

Clarified butter is the secret weapon Francis uses to make his food crispy and luxurious. Ricki Motta, Francis’s sous chef, teaches how to make this golden glory.

Never make another potato salad the same way ever again. Francis puts his spin on the Argentine barbecue classic side with a tangy mustard vinaigrette.

No Sunday Asado in Argentina would be complete without salsa criolla, the national sauce, alongside chimichurri, that is served at traditional Argentine barbecues across the country.

Francis doesn’t like salads that are busy and cramped on a plate. Instead, he leans towards the generosity of space. Learn how to make one of Francis’s favorite salads that he calls simple yet noble.

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What our students have to say

"Really enjoyed -- will listen to again and make some of his great potatoes"

Jan O.

"This is immensely satisfying to watch. And now it’s time to cook!"

Greg S.

"I’m in love just watching him cook in the outdoors. Love his techniques. Trying them all…"

Betty H.

"Your domino potatoes gave me a new inspiration for Hasselbeck potatoes. Thank You"

Bryan E.

"I made the dominos and they came out AWESOME! Not a hard dish to make but delicious. I had seen this recipe before, attributed to Francis Mallmann, but not with him presenting. Much better demonstration (obviously) and much better product. Thank you YESCHEF!"

Joseph D.

"This is fantastic, I live in a climate perfect for growing spuds and they are my favourite thing to eat and grow, love trying all these!"

Jeanie G.

"Wonderful presentation not only of the methods of cooking but also the attitude of cooking and sharing a passion with others."

Denise A.

"I am mesmerized by Chef's teachings. I can watch him all day. Thank you for your graciousness."

Lynn M.

"As a potato addict, this is wonderful! I am definitely playing more with the shape of potatoes. The natural background of the Andes is breathtaking."

Brigette W.

"The surrounding area is so soothing and restful. Your cooking is simple but most importantly beautiful.Thanks!"

Oksana G.

"Wonderful video, I was truly inspired. I will share my attempt soon with friends, around our Arteflame grill. Thank you!"

Jeff W.

"OMG! Forget these potatoes as a side dish they are main dish worthy! His simple techniques to slow down and enjoy what you are doing are what we all need in life right now. Thank you!"

Judy P.

"Francis's passion and chillness is highly inspiring! I made his Domino Potatoes with both potatoes and sweet potatoes, they came out excellent! I'm definitely worshiping his style of cooking. Thank you Francis."

Dave B.

"Oh my goodness I just LOVE this potato symphony. Potato has always been my very favourite, and to see the humble potato championed here is just divine. Thankyou Chef Frances"

Mj G.

"Such beautiful way to present a cooking technique for a potato.This is the way to enjoy meal prep and meals with friends and family. Absolutly in love with this series."

Alla M.

"I love it! So inspiring and romantic. I want to go there and cook with Francis. Or try and replicate it with my family in the mountains. Thank you!"

Seth M.

"I feel his style is comforting, peaceful, informative, personable and not intimidating at all. I am so happy I have discovered this. Best money I've spent on myself."

Eve W.

"Love affair with potatoes is inspiring. So beautiful way of  cutting and  cooking. Simple and tasty that the secret. Thank you !"

Pino M
Pino M.

"OMG! my favourite cooking class that I have ever watched!  Francis is a legend and I love his style. The best mix of potato cooking I’ve seen."

Dan C.

"That was excellent! I cant wait to try each one! And yes, it is not the taste of the food or wine, but the love of life! Thank you!"

Susan T.

"Mallmann's presentations are philosophy and poetry interwoven with his obvious joy of life."

John P.

"What great recipes. Since one runs the water in the mouth together just watching. I'm already looking forward to recreate these ways of potato preparation."

Rolf P.

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