Smoked Potato

Name: Smoked Potato
Ingredients: 3/4 pound (6 cups) applewood chips; 1 pound (8 cups) charcoal (not briquettes); 2 pounds cold butter, diced (1 inch); 160 marble potatoes (about 2 1/3 pounds); 8 cups plus 2 tablespoons Smoked Butter; 2 sprigs thyme; 3 cloves garlic, crushed but kept whole; 1 tablespoon chicken stock; fleur de sel; 1 1/2 pounds La Ratte fingerling potatoes; 1 cup cream; 1/4 cup brown butter; 1 teaspoon salt; 1 pound ground pork back fat; 2 cups canola oil; 3 shallots, thinly sliced; 1/2 teaspoon salt; 2 cups tapioca maltodextrin; 1/3 cup extra-virgin olive oil; 3 1/2 tablespoons malt vinegar powder; 2 1/2 teaspoons salt; 1 cup mayonnaise; 1 cup buttermilk; 2 tablespoons finely sliced chives; 1 pinch; 1 1/2 teaspoons salt; 2 cups baby mache leaves; 2 teaspoons Buttermilk Dressing; 1 1/2 cups, Potato Mousseline; Marble Potato Confit

33 ingredients

14 steps

Ingredients

3/4 pound (6 cups) applewood chips
1 pound (8 cups) charcoal (not briquettes)
2 pounds cold butter, diced (1 inch)
160 marble potatoes (about 2 1/3 pounds)
8 cups plus 2 tablespoons Smoked Butter
2 sprigs thyme
3 cloves garlic, crushed but kept whole
1 tablespoon chicken stock
fleur de sel
1 1/2 pounds La Ratte fingerling potatoes
1 cup cream
1/4 cup brown butter
1 teaspoon salt
1 pound ground pork back fat
2 cups canola oil
3 shallots, thinly sliced
1/2 teaspoon salt
2 cups tapioca maltodextrin
1/3 cup extra-virgin olive oil
3 1/2 tablespoons malt vinegar powder
2 1/2 teaspoons salt
1 cup mayonnaise
1 cup buttermilk
2 tablespoons finely sliced chives
1 pinch
1 1/2 teaspoons salt
2 cups baby mache leaves
2 teaspoons Buttermilk Dressing
1 1/2 cups, Potato Mousseline
Marble Potato Confit
1/2 cup minced black truffle
1/4 cup Pork-Shallot Crumble
8 teaspoons Powdered Vinaigrette

Directions

1

Soak the applewood chips in cold water for 5 to 10 minutes.
2

Line the cooking surface of a large cast-iron skillet with aluminum foil.
3

Place the charcoal in the pan and set over high heat until the coals are white-hot.
4

Place the diced butter in an even layer in a set over ice.
5

Place the stacked pans onto the top rack of a cold oven.
6

Once the coals are white, drain the applewood chips and place three quarters of them over the coals.
7

Return the cast-iron skillet to the burner until the chips begin to smoke.
8

Place the cast-iron skillet in the oven on the lowest rack, as far way as possible from the butter, which should stay as cold as possible during the smoking process.
9

Smoke the butter for 45 minutes, checking the smoke level every so often.
10

It may be necessary to add more wood chips.
11

You can expect the butter to soften and even separate around the edges of the pan.
12

As it does so, you can stir it back together with a spatula.
13

After 45 minutes, stir all of the smoked butter together and then transfer it to an airtight container or vacuum-seal in a sous vide bag.
14

Keep in the refrigerator for 2 to 3 days.