Three Potatoes Three Ways
Each dish serves 4 people
Oven Roasted Fingerling Pee Wee Mix Potato Salad with Baby Arugula & Tomato Vinaigrette by Chef Drew Deckman
INGREDIENTS
- 1 lb. fingerling Pee Wee Mix potatoes
- 1 ea. garlic clove, peeled & sliced
- Fresh thyme
- Olive oil
- Sea salt
- 4 oz. Roma tomatoes
- 1 oz. finely diced shallot
- 2 tbsp. good red wine vinegar
- Ground fennel seed
- 1 oz. baby arugula
DIRECTIONS
- Wrap the raw potatoes with sliced garlic, thyme, salt and pepper in aluminum foil and place in a hot oven until done.
- In the meantime mix the peeled, seeded and diced Roma tomatoes with the shallot, vinegar, olive oil, salt & pepper to taste.
- When the potatoes are done remove from olive oil, cut in half and mix with marinated tomatoes.
- Place on a plate topping with leftover toms from the bowl. Decorate with baby arugula.
Purple Potato & Eggplant Stack by Chef Drew Deckman
INGREDIENTS
- 6 ea. small purple potatoes
- Necessary quantities of eggplant relish
- Japanese eggplant sliced & sautéed
- 8 ea. small slices scorched avocado
- Basil (cut into small squares)
- Olive oil
- Oil for frying
- Salt & Pepper
DIRECTIONS
- Slice potatoes long ways with a mandolin, place in cold water for 30 mins.
- Fry until crispy in 360 o F fat
TO PLATE
- Place a small spoonful of eggplant relish topped with 2 slices of Japanese eggplant and one piece of scorched avocado and one potato chip.
- Repeat until ingredients are exhausted. Decorate with basil squares.
Red Potato Confit with Raw Zucchini Salad by Chef Drew Deckman
INGREDIENTS
- 2 lbs. Red potatoes tourne
- 2 oz. Cured ham fat, preferably “pata negra”
- 1 oz. Aged pata negra ham, fine diced
- 4 ea. Young zucchini
- 12 ea. Cherry tomatoes, cut into 1/4s and seeded
- 4 ea. Zucchini/squash blossoms (chiffonade)
- Juice of 2 lemons
- Olive Oil
- Salt & Pepper
DIRECTIONS
- Poach the tourne potatoes in salted water, remove and cool. Brown the potatoes in ham fat, when browned remove from fat and hold warm.
- SALAD: Slice zucchini thinly on the bias and mix with the remaining ingredients and allow to stand for 15 minutes.
TO PLATE
- Place a spoon of the salad on the plate equally divide the brown potatoes between 4 plates, sauce with any remaining liquid from the zucchini flowers.
