Roasted Chicken Thighs and Potatoes with Smoked Potato Crema
Chef Holly Smith
Café Juanita
Kirkland, Wash.
Chef Holly Smith uses two different cooking techniques—roasting and smoking—to infuse two varieties of potatoes with distinct flavors and textures. At Café Juanita in Kirkland, Wash., she pairs the potatoes with roasted chicken thighs and a creamy Parmesan sauce for a comforting taste of home.
Ingredients
Smoked potato crema
2 lb. yellow finn potatoes
Salt, as needed for boiling potatoes
½ cup heavy cream
4 tbsp. unsalted butter
Kosher salt, to taste
Roasted potatoes
2 lb. red or blue small potatoes
Salt, as needed for boiling potatoes
4 tbsp. olive oil
2 tbsp. unsalted butter
Kosher salt, to taste
Parmigiano-Reggiano foam
½ cup chicken stock
1 cup grated Parmigiano-Reggiano cheese, grated
¾ cup heavy cream
Kosher salt, to taste
Roasted chicken thighs
8 to 12 chicken thighs, trimmed and brined for 3 hours
Kosher salt, to taste
Extra-virgin olive oil, to taste
Fresh rosemary sprigs
Fresh thyme sprigs
Piment d’argile (dried clay pepper), to taste
Steps
1. For smoked potato crema: In large saucepan, combine potatoes and enough cold water to cover. Add salt; bring to a boil. Reduce heat to low and simmer until potatoes are very tender.
2. Carefully remove potatoes from water. While potatoes are still warm, mash by passing through a tamis or remove skins and mash in a mixer with paddle attachment until very smooth. Using a smoking fun and applewood chips, smoke potatoes about 15 minutes to infuse with a subtle smoky flavor.
3. In medium skillet over medium-high heat, combine cream, butter and smoked potatoes. With spoon, stir potatoes until they are smooth and hot. Season with kosher salt; set aside.
4. For roasted potatoes: In large saucepan, combine potatoes and enough cold water to cover. Add salt; bring to a boil. Reduce heat to low and simmer until potatoes are fork-tender.
5. Carefully remove potatoes from water and place on sheet tray. Place tray in cooler until potatoes are completely chilled.
6. Preheat oven to 400 F. Cut chilled potatoes into logs about ½-inch thick. Heat a large ovenproof skillet over high heat. Add olive oil until hot. Carefully place potatoes in skillet; cook until crispy on one side. Flip and cook to crisp other side.
7. Add butter to skillet and place pan in oven for about 5 minutes. Season with kosher salt.
8. For Parmigiano-Reggiano foam: In small saucepan over medium-high heat, heat chicken stock. With whisk, slowly add grated cheese in batches. Whisk until all cheese is melted.
9. Place melted cheese mixture in blender container. With blender running, slowly add cream; blend until mixture is smooth. Season with salt, if needed. Place mixture in whipped cream dispenser with charger to create a foam.
10. For chicken thighs: Preheat oven to 400 F. Drain thighs and pat dry; season with kosher salt and rub with olive oil, then toss with rosemary and thyme sprigs. Season with piment d’argile, if desired.
11. Place thighs in a single layer on baking sheet. Roast skin-side up about 40 minutes or until skin is super crispy and thighs are tender. Remove herbs; allow to rest 10 minutes.
12. To plate, warm smoked potato crema and roasted potatoes. Place a generous swoosh of potato crema in shallow bowl and pile crispy roasted potatoes on top. Garnish with Parmigiano-Reggiano foam and serve immediately with roasted chicken thighs.
Photo courtesy of Idaho Potato Commission