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Potato Flakes

F&W talked to top chefs around the country to learn everything from the quickest way to prepare chicken to the must-have condiments that make almost any dish instantly delicious.

Tarver King (at right) of the Goodstone Inn & Estate in Middleburg, Virginia, uses potato flakes by Idaho Spuds instead of bread crumbs for gratins, croquettes and baked oysters. “They’re supercheap and make an incredible crust,” he says.

20 Lessons from the Pros

More Tips from Top Chefs

Published July 2009
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