Potato Board Sampling

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
1

This sampler of three different spud preparations is presented in cast-iron bowls on a black board at Aria in Chicago.

Ingredients

Sun-dried Tomato and Parmesan Potatoes:
1 1⁄2 cups crushed, cooked potatoes
1 1⁄2 tbsp. sun-dried red tomatoes
1 1⁄2 tbsp. sun-dried yellow tomatoes
2 tsp. roasted garlic paste
1⁄4 cup heavy cream
2 tbsp. butter, softened
3 tbsp. olive oil
1 tbsp. chopped basil
Salt and pepper, to taste
1⁄2 oz. shaved Parmesan

Pan Roasted Smoked Potatoes:
2 Yukon fingerling potatoes, smoked
2 purple Peruvian potatoes, smoked
2 red bliss potatoes, smoked
2 red thumb potatoes, smoked
2 oz. vegetable oil
Salt and pepper, to taste
1 tsp. fines herbes
Thyme sprig, for garnish

Steps

1. Combine all ingredients in mixing bowl and fold to­gether, making sure not to overmix.

2. Loosely fill gratin dish and sprinkle with Parmesan.

3. Quickly gratin potatoes under salamander.

Pan Roasted Smoked Potatoes:

1. Cut potatoes into uneven wedges and set aside.

2. In a sauté pan, heat oil until smoking. Add potatoes (taking care not to crowd pan). Sear until well browned.

3. Remove potatoes from pan, sprinkle with salt, pepper, and fines herbes.

4. Garnish with thyme sprig.
 

Source: Recipe from Chef James Wierzelewski

More From FoodService Director

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

FSD Resources