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The Greatest, Simplest Way to Cook a Potato

Potato Pulp. © Rick Poon

Before opening Trois Mec and the brand-new Petit Trois in L.A., chef Ludo Lefebvre was cooking elaborate, complex meals for his pop-up, LudoBites. These days his style leans more toward simplicity.

“Right now it is all about using as few ingredients as possible,” says Lefebvre. The dish that best exemplifies his pared down style: the Potato Pulp. “It is as simple as it sounds,” he says. “Just a potato. I don’t manipulate the potato at all—just cook it and put it through a ricer and then complement it with some brown butter, Salers cheese and bonito flakes.”

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