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Three Potatoes Three Ways

Chef Drew Deckman

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

  1. Wrap the raw potatoes with sliced garlic, thyme, salt and pepper in aluminum foil and place in a hot oven until done.
  2. In the meantime mix the peeled, seeded and diced Roma tomatoes with the shallot, vinegar, olive oil, salt & pepper to taste.
  3. When the potatoes are done remove from olive oil, cut in half and mix with marinated tomatoes.
  4. 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

  1. Slice potatoes long ways with a mandolin, place in cold water for 30 mins.
  2. Fry until crispy in 360 o F fat

TO PLATE

  1. Place a small spoonful of eggplant relish topped with 2 slices of Japanese eggplant and one piece of scorched avocado and one potato chip.
  2. 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

  1. Poach the tourne potatoes in salted water, remove and cool. Brown the potatoes in ham fat, when browned remove from fat and hold warm.
  2. SALAD: Slice zucchini thinly on the bias and mix with the remaining ingredients and allow to stand for 15 minutes.

TO PLATE

  1. 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.