Oak Fired Inspired Potatoes With Radish Butter and Vinegar Whipped Cream

Makes 8 servings

FOR THE RADISH COMPOUND BUTTER:

3⁄4 cup blended radishes, washed and trimmed 1 pound butter

1 tablespoon lemon juice 1 tablespoon minced garlic 1 tablespoon kosher salt

FOR THE VINEGAR WHIPPED CREAM:

1 cup heavy whipping cream 1 tablespoon champagne vinegar

1 teaspoon salt

FOR THE POTATOES: 3 pounds pee wee potatoes

1⁄4 cup vegetable oil Salt and pepper 2 tablespoons chives, minced

Make the Compound Radish Butter: Puree the radishes in the blender until smooth. Bring the butter to room temperature. Mix the butter in a stand mixer using a paddle attachment.

Fold the remaining ingredients in with the butter. Transfer butter to an airtight container and keep refrigerated for up to 1 month.

Make the Vinegar Whipped Cream: Whisk heavy whipping cream, champagne vinegar and salt together until stiff peaks form.

Make the potatoes: The potatoes should be bite-sized and as close to the same size as possible. You may need to cut larger potatoes for consistent size.

Bring a pot of salted water to a low simmer and blanch the potatoes until tender. Remove and let cool. This can be done ahead of time, and the potatoes can be refrigerated until ready to grill.

Toss potatoes in vegetable oil, salt and pepper. Place on a grill pan and set directly on the coals if using a coal grill or on cooking grates if using a gas grill. Grill for 12 to 15 minutes over high heat, until the outside of the potatoes are charred.

Remove from heat and place in a large mixing bowl. When at room temperature, toss the potatoes with the Radish Compound Butter and chives.

To serve, plate the potatoes on a serving dish with the Vinegar Whipped Cream in a bowl on the side.