Smoked Potato Crema, Roasted Potatoes, and Parmigiano Reggiano Foam with Roasted Chicken Thighs

Ingredients:

INGREDIENTS: SMOKED POTATO CREMA
• 2 pounds Idaho® Yellow Finn Potatoes
• Salt as needed, for boiling potatoes
• ½ cup heavy cream
• 4 tablespoons unsalted butter
• Kosher salt, to taste

INGREDIENTS: ROASTED POTATOES
• 2 pounds Idaho® red or blue small potatoes
• Salt as needed, for boiling potatoes
• 4 tablespoons olive oil
• 2 tablespoons unsalted butter
• Kosher salt, to taste

INGREDIENTS: PARMIGIANO-REGGIANO FOAM
• 125 grams chicken stock
• 250 grams Parmigiano-Reggiano cheese, grated
• 200 grams heavy cream
• Kosher salt, to taste

INGREDIENTS: ROASTED CHICKEN THIGHS
• 8 to 12 chicken thighs, skin trimmed up
• Kosher salt, to taste
• Extra-virgin olive oil, to taste
• Fresh rosemary sprigs, to taste
• Fresh thyme sprigs, to taste
• Piment d’argile, to taste (optional)

Directions:

DIRECTIONS: SMOKED POTATO CREMA

1. Place the potatoes in a large pot and cover with cold water.

2. Add salt to the water and bring to a boil, then turn down to a simmer. Continue to simmer until the potatoes are very tender (the skins have broken and the flesh is popping out).

3. Carefully remove the potatoes from the water. While the potatoes are still warm, mash them by passing through a tamis (or remove skins and mash in a mixer with a paddle attachment) until they are smooth.

4. Using a smoking gun and applewood chips, smoke the potatoes until they take on a smoky flavor, about 15 minutes. Be careful not to smoke them too far.

5. Heat a medium-sized sauté pan over medium-high heat. Add the cream, butter and smoked potatoes to the pan. Using a spoon, stir the potatoes until they are smooth and hot. Season with kosher salt.

DIRECTIONS: ROASTED POTATOES

1. Place the potatoes in a large pot and cover with cold water.

2. Add salt to the water and bring to a boil, then turn down to a simmer. Continue to simmer until the potatoes are fork-tender.

3. Carefully remove the potatoes from the water and place on a sheet tray. Place the sheet tray in the refrigerator until the potatoes are completely cooled.

4. Once the potatoes have cooled, cut them into logs about ½ inch thick.

5. Preheat oven to 400°F.

6. Heat a large oven-proof sauté pan over high heat. Add the olive oil and let that heat up.

7. Once the olive oil is hot, carefully place the potatoes into the pan. When they are crispy on one side, flip them to crisp up the other side.

8. Once you have flipped them, add the butter to the pan and place in the oven for about 5 minutes. Season with kosher salt.

DIRECTIONS: PARMIGIANO-REGGIANO FOAM

1. In a small saucepan over medium-high heat, heat up the chicken stock.

2. Using a whisk, slowly add the grated cheese in batches. Whisk until all the cheese is melted.

3. Place the melted-cheese mixture into a blender. Turn on the blender and slowly add all the cream.

4. After the mixture is completely smooth, taste and adjust seasoning with kosher salt as needed. Place mixture in a whipped-cream dispenser and charge with at least two charges. Test foam consistency and add another charge as necessary.

DIRECTIONS: ROASTED CHICKEN THIGHS

1. Brine the chicken thighs for 3 hours, then drain and pat dry.

2. Preheat oven to 400°F.

3. Season chicken thighs with kosher salt and olive oil and toss with fresh rosemary and thyme sprigs. Season with piment d’argile (if using).

4. Roast chicken thighs skin-side up until skin is super crispy and thighs are meltingly tender, about 40 minutes. Remove herb sprigs. Allow to rest 5 to 10 minutes before serving.

DIRECTIONS: ASSEMBLY

1. To plate, place a generous swoosh of the smoked potato crema on the platter and pile the crispy roasted potatoes on top. Garnish with the foam and serve immediately with roasted chicken thighs.

Print Recipe

Yield: 8-12

Source:
Holly Smith
Cafe Juanita
Kirkland, WA

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