Alan Dikker - The Potatopia Cookbook: 77 Recipes Starring the Humble Potato

Table of Contents

This book was a great undertaking, and I couldnt have done it without a number of important people.

Thank you, first and foremost, to Doug Seibold at Agate, who believed in my idea for a cookbook that would bring culinary attention back to the humble potato. I would also like to thank my agent, Karen Gantz, for believing in and helping to present my ideas.

Thank you to my dear parents, Mark and Anna Dikker, for raising me with great values and a strong work ethic. I am most grateful to you for the sense of freedom you instilled in me that, until this day, allows me to follow my dreams without hesitation.

A warm thanks to my brother and sister, Milan and Rolanda Dikker. Milan, my older brother and my best friend, you have always been there for me and you continue to be my sounding board to this day. Rolanda, my baby sister, you are one of my greatest supporters and a fellow food enthusiast, and your advice is always spot on.

Of course, a huge thank you goes to my beautiful wife, Galina Kotovets-Dikker. I knew I wanted to marry you from the minute I first saw you. You have been my rock and inspiration through multiple business ventures and in life, and you are a wonderful mom to our two amazing boys, Landen and Kyle, who together are the best taste testers and critics in the kitchen. More importantly, thank you, Galina, for telling me you would support the family in any way you could when I was even just contemplating launching Potatopia. I will always cherish you for the support and love you bring to our marriage and family.

There are a number of people in my Potatopia circle I would like to acknowledge for their enduring support, passion, and patience as I continued to expand my restaurant chain andmiraculouslywork on this book at the same time. Thank you to my partners, Alex Fleyshmakher and Dimitry Meksinyour belief and patience in me is the glue that holds us together. I am truly blessed and honored to have you as partners and friends. Neither Potatopia nor this book would be here without your relentless support and dedication to the brand. To all my employees and franchisees, I thank you for your dedication to Potatopia and the hard work you show day in and day out. Thank you to Albert Sierra, my director of operations and friend. You have stuck by my side from the beginning, and I would not have been able to do it without you.

Thank you to Amelia Levin, my writer and collaborator who helped edit the recipes, write the books content, and keep me on track throughout this entire process.

Thank you to the books photographer, Melissa Hom; food stylist, Mira Evnine; and assistant food stylist, Shaw Lash, whose vision helped turn the text into beautiful and craveable imagery. Thank you Alan and Gilat Tunit for providing me with a beautiful kitchen that made the photo shoot perfect.

Also, a warm thanks to my restaurant designers, Fadi Riscala and Michelle Agnese. The day we met, you instantly believed in my crazy potato idea. Not only have you blessed me with innovative design and passion for the brand, but you also served as a sounding board when I needed one most.

And thanks to 5WPR, my public relations firm, as well as to Richard Kronengold and Kristen Cahill for their superior marketing and branding expertise. You helped shape the Potatopia brand from the very beginning.

Lastly, I would like to express gratitude to William Bulmer, another important key to the success of the Potatopia brand, and a great friend and mentor. Your advice in business and life has been paramount.

Thank you all so very much!

About the Author

Allen Dikker is an entrepreneur who has successfully launched several businesses in industries such as real estate, media, and food. Most recently, he founded Potatopia, a fast-casual, all-potato concept restaurant that features high-quality ingredients and a range of signature sauces.

Potatoes can be eaten at any meal or at any time of dayfor breakfast, as an afternoon bite, as an appetizer to a larger meal, or even as part of a dessert! For this chapter, do with these dishes what you willeat them for a quick, sharable snack, serve them as part of an entertaining spread, or combine them for a larger multicourse meal. Some of the recipes have extra protein, making these starters also fitting for small meals by themselves.

This dish was a delicious accident. While working on the menu for our Potatopia Canada stores, we were brainstorming what to do with maple syrupan important food produced by our neighbor. As we ate our way through Toronto, we noticed maple and bacon paired together quite often on pizza. We thought, Why not try those ingredients with potatoes?This satisfying snack or starter has our two favorite tastessweet and savoryin one. For even more umami flavor, swap the salt for grated Parmesan cheese.

SERVES 2

1 large russet potato, peeled

Rice bran or other neutral vegetable oil, for frying

4 slices bacon

2 tablespoons unsalted butter