





Spring means new appetizers and we’ve got 13 steps to the perfect Potato Fondant, courtesy of San Francisco Chef Kim Alter! Served with a cayenne peppered crème fraiche, chives and Paddlefish caviar, all else you need to make this poppin’ app are Russet potatoes, water, butter, cornstarch and the savory power of McCormick’s Culinary Gelatin. Just think of the food pairing possibilities!
Use the extra potato fondants for an elevated hash brown on your brunch menu.