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Three Potatoes Three Ways

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Potato Type: FingerlingPurpleReds
Cuisine: American
Prep Method: BoiledFriedRoasted


AppetizerSide Dish


Serves 4



Oven Roasted Fingerling Pee Wee Mix Potato Salad with Baby Arugula & Tomato Vinaigrette

  • 1 lb. fingerling potatoes
  • 1 garlic clove, peeled & sliced
  • Fresh thyme
  • Olive oil
  • Sea Salt
  • 4 ounces Roma tomoatoes
  • 1 ounce finely diced shallot
  • 2 tablespoons good red wine vinegar
  • Ground fennel Seed
  • 1 ounce baby arugula

Purple Potato & Eggplant Stack

  • 6 small purple potatoes
  • Necessary quantities of eggplant relish
  • Japanese eggplant sliced and sauteed
  • 8 small slices scorched avocado
  • Basil (cut into small squares)
  • Olive Oil
  • Oil for frying
  • Salt and Pepper

Red Potato Confit with Raw Zucchini Salad

  • 2 pounds red potatoes tourne
  • 2 ounces cured ham fat, preferably "pata negra"
  • 1 ounce aged pata negra ham, fine diced
  • 4 young zucchini
  • 12 cherry tomatoes, cut into 1/4s and seeded
  • 4 zucchini/squash blossoms (chiffonade)
  • Juice of 2 leomons
  • Olive Oil
  • Salt and Pepper


Oven Roasted Fingerling Pee Wee Mix Potato Salad with Baby Arugula & Tomato Vinaigrette 

  1. Wrap the raw potatoes with sliced garlic, thyme, salt and pepper in aluminum foil and place in a hot oven until done.
  2. In the meantime mix the peeled, seeded and diced Roma tomatoes with the shallot, vinegar, olive oil, salt & pepper to taste.
  3. When the potatoes are done remove from olive oil, cut in half and mix with marinated tomatoes.
  4. Place on a plate topping with leftover toms from the bowl.
  5. Decorate with baby arugula.

Purple Potato & Eggplant Stack

  1. Slice potatoes long ways with a mandolin, place in cold water for 30 mins.
  2. Fry until crispy in 360 o F fat
  3. Place a small spoonful of eggplant relish topped with 2 slices of Japanese eggplant and one piece of scorched avocado and one potato chip.
  4. Repeat until ingredients are exhausted.
  5. Decorate with basil squares.

Red Potato Confit with Raw Zucchini Salad

  1. Poach the tourne potatoes in salted water, remove and cool. Brown the potatoes in ham fat, when browned remove from fat and hold warm.
  2. Slice zucchini thinly on the bias and mix with the remaining ingredients and allow to stand for 15 minutes.
  3. Place a spoon of the salad on the plate equally divide the brown potatoes between 4 plates, sauce with any remaining liquid from the zucchini flowers.


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Recipe By: Drew Deckman

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