HAY-SMOKED POTATOES

HAY-SMOKED POTATOES

HAY-SMOKED POTATOES

Nettles, everything bagel granola and Philadelphia potato puree

Ingredients

(Philadelphia potato puree)
200 grams Yukon Gold potatoes, peeled
100 grams cream
75 grams cream cheese,
at room temperature
Salt, to taste

DIRECTIONS

In medium pot, add potatoes and cover
with water and ½ teaspoon salt.
Simmer until fork tender. Drain water
and transfer potatoes to blender
along with scalded cream and cream
cheese. Bend until completely smooth.
Season with salt. Keep warm in small
pot covered with plastic wrap touching
surface of puree so a skin doesn’t form.
Ingredients (Nettle puree)
75 grams nettle, leaves only*
5 grams extra-virgin olive oil
Salt, to taste

DIRECTIONS

Working with gloves, blanch nettles in
abundantly salted water until tender,
about 3 minutes. Shock in ice water
to stop cooking and preserve color.
Squeeze out excess water and transfer
to blender with 2 tablespoon of ice
water along with olive oil to make a
smooth puree. Season with salt and
set aside.


Ingredients (Hay-Smoked Potatoes)
4 baby purple potatoes
4 baby red bliss potatoes
20 grams hay, organic

DIRECTIONS

Parboil potatoes in abundantly salted
water until partially cooked, about 8
minutes. This process allows the potatoes
to be seasoned uniformly throughout.
Transfer to cast iron pan lined with hay
and cook over medium heat covered until
potatoes are cooked through, about 20
minutes. Potatoes should be perfumed
with hay. Keep warm.
Ingredients (Pickled potatoes)
1 red bliss potato, skin on
1 lime
30 grams rice wine vinegar
10 grams honey

DIRECTIONS

Bring to boil honey and rice wine vinegar.
Using mandoline, thinly slice potato
into rounds. Pour hot pickling liquid
over potatoes and let sit for 10 minutes.
When ready to serve, remove potato
slices and shave faint lime zest on top.

HAY-SMOKED POTATOES cont.

Nettles, everything bagel granola and Philadelphia potato puree

Ingredients (Nettle chips)
6 nettle leaves, medium size
Nonstick spray

DIRECTIONS

Line microwave safe plate with plastic
wrap very tightly. Spray with nonstick
spray and working with gloves, lay
nettle leaves on top of plastic wrap.
Spray more nonstick spray on top of
nettle leaves. Cover with additional
plastic wrap and poke 3 holes to form
air pockets. Microwave in 2-minute
intervals, about 6 minutes total until
nettles become crisp. Carefully
remove from microwave using a towel
of oven it since plate will be scorching
hot. Carefully separate the two layers
of plastic wrap and remove chips. Cool
completely and
set aside.
Ingredients
(Everything Bagel Crumble)
1 everything bagel

DIRECTIONS

Slice bagel in 1x1 chunks and toast in
300 degrees oven until completely
dry and slightly toasted. Let cool
and pulse in food processor to form
crumbs, similar in size to panko.

assembly

Heat nettle puree and carefully splash
on plate. Place a mound of potato puree
in center. Slice hay smoked potatoes on
an angle and dip in some of the potato
puree reserved on the side. Then dip in
everything bagel crumble and place 2
halves of each type of potato on the plate