Bat­tery Park Beer Bar

Be­cause a good po­tato is hard to re­sist, ex­ec­u­tive chef Mark Gray shares the se­cret be­hind his sim­ple and crowd-pleas­ing ap­pe­tizer.

The Coast - Food and Drink Local Recipes - - Contents -

Yields four por­tions


2 lbs fin­ger­ling pota­toes

duck fat

4 cloves gar­lic, chopped

1 shal­lot, brunoise

¼ cup pine nuts

½ cup red wine

½ cup chicken stock

1 cup roasted red pep­pers, chopped

4 sprigs thyme, picked and chopped

4 pieces of chicken skin


Pota­toes: Wash and halve the fin­ger­ling pota­toes. Warm duck fat in a pot, then sub­merge pota­toes in the warm fat. Cook at 275 de­grees un­til fork-ten­der. Strain the duck fat and cool pota­toes.

Romesco: Sweat gar­lic and shal­lots in a pot with canola oil. Add pine nuts and toast, then deglaze with red wine and re­duce by 50 per­cent. Af­ter the wine re­duces, add chicken stock and roasted red pep­pers. Cook un­til stock has re­duced by 25 per­cent. Add chopped thyme. Sim­mer for 20 min­utes, then puree in a blender un­til smooth. Check sea­son­ing and cool.

Chicken skin: Lay chicken skin as flat as pos­si­ble be­tween two sheet pans, with parch­ment pa­per on both top and bot­tom. Sea­son with salt and pep­per, then place in a 300-de­gree oven for 30 to 60 min­utes un­til crispy and golden brown.

To plate: Deep-fry the con­fit pota­toes un­til crispy, then toss in chili flakes and salt. Place on a plate with dots of romesco sauce and top with pieces of bro­ken chicken skin. Serve.

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