Potato Board Sampling

Source: Recipe from Chef James Wierzelewski
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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.