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Roasted Potatoes with Bagna Cauda

Nancy Silverton

Lesson time 16 min

Coax the most amazing texture and flavor out of potatoes. Confit with olive oil and butter, then roast to perfection before serving with a rich, umami Bagna Cauda sauce.

Students give this lesson an average rating of 4.7 out of 5 stars
5/5

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About the Instructor

Multiple James Beard Award-winning chef, best-selling cookbook author, and the restaurateur behind Michelin-starred Mozza, a Los Angeles gastronomic institution.

One of America’s most influential chefs, Nancy is celebrated for her unwavering pursuit of making the most delicious food possible.

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Nancy Silverton
Teaches Her California Cuisine

Take a mouth-watering journey from Nancy’s home in Panicale, Italy, to Los Angeles, California, and discover her personal story, secrets, and techniques.
Nancy’s Class includes an hour-long documentary story and over 5 hours of hands-on lessons.
Learn a lifetime of knowledge as Nancy teaches over 40 signature dishes and techniques, including her Caesar and other salads, Chi Spacca Pepper Steak, roasted veggies, and Mom’s Apple Pie.

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