Potato Board Sampling
Source: Recipe from Chef James Wierzelewski
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
- Combine all ingredients in mixing bowl and fold together, making sure not to overmix.
- Loosely fill gratin dish and sprinkle with Parmesan.
- Quickly gratin potatoes under salamander.
Pan Roasted Smoked Potatoes:
- Cut potatoes into uneven wedges and set aside.
- In a sauté pan, heat oil until smoking. Add potatoes (taking care not to crowd pan). Sear until well browned.
- Remove potatoes from pan, sprinkle with salt, pepper, and fines herbes.
- Garnish with thyme sprig.