Potato Glaçage

Salt-Roasted Potatoes, Roth Grand Cru Reserve, Black Pepper, Thyme, and Miso Powder

Chef Nico Russell of Oxalis | Brooklyn

Yield: 8 servings

---

Adapted by StarChefs | october 2019

INGREDIENTS:

Roth Grand Cru Reserve-Potato Glaçage:
Neutral oil
15 grams butter
110 grams thinly sliced shallots
10 grams thinly sliced garlic
25 grams thinly sliced celery
250 grams peeled, large diced potato
300 grams rinsed potato skins
20 grams oxidized wine
3 grams lemon thyme leaves
1 piece kombu, wiped with damp towel
600 grams heavy cream
6 grams sodium citrate
200 grams Roth Grand Cru Reserve
Salt

Salt-roasted Potatoes:
Coarse sea salt
20 grams lemon thyme leaves
10 grams wild bay leaf oil
8 young Yukon Gold potatoes, scrubbed

To Assemble and Serve:
Black pepper
Lemon thyme leaves
Crispy potato garnish
Miso powder

METHOD:

For the Potato, Roth Grand Cru Reserve Gruyère, Black Pepper:
In a rondeau, heat oil and butter and sauté shallots, garlic, celery, diced potato, and skins until caramelized. Deglaze with wine. Add lemon thyme and kombu, stir in cream, and reduce by one quarter. Remove from heat, cover, and infuse 30 minutes. Strain through a chinois into a pot and over medium flame. Stir in citrate and Gruyère. When combined, season with salt, cover, and keep warm.

For the Salt-roasted Potatoes:
Heat oven to 375ºF. On sheet tray, combine salt, lemon thyme, and bay oil. Add potatoes and evenly coat with salt mixture to form crust. Roast 45 minutes to 1 hour, until potatoes are tender. Using a paring knife, remove and discard salt crust and peel roasted potatoes, discarding skins. Keep warm.

To Assemble and Serve:
Place Salt-roasted Potatoes on a sheet pan lined with a wire rack. Glaze with Gruyère-Potato Glaçage, completely coating each potato. Finish with pepper, lemon thyme, crispy potato garnish, and miso.

---