A dish that showcases the potato in various textures: the tender, melt-in-your-mouth center from the grill, the creaminess of the mashed potatoes, and the tangy kick of the beurre blanc.

Photo by Giuseppe Ghedina

Ingredients

For the grilled potatoes:

4 potatoes
Smoked salt, extra virgin olive oil

For the mashed potatoes:

400 g potatoes
150 g butter
150 g milk
Extra virgin olive oil, smoked salt

For the beurre blanc sauce:

1 L fresh cream
175 g white wine vinegar
100 g shallots, halved
Salt

For the finishing touch:

Raw potato peels, oil for frying

Instructions

1. Preparing the potatoes and marinating Start by boiling all the potatoes (both the 4 whole ones and the 400 g for the mashed potatoes). Once cooked, drain the 4 potatoes intended for grilling and let them cool completely. Place them in a vacuum-sealed bag along with a drizzle of extra virgin olive oil and the smoked salt; let them marinate for about 2 hours so the flavors penetrate the potatoes.

2. The mashed potatoes and sauce reduction While the potatoes are marinating, peel the hot ones set aside for the mashed potatoes. Combine the milk and softened butter cut into small pieces, then blend the mixture until you obtain a smooth, silky cream. Season with smoked salt and set aside. At the same time, prepare the beurre blanc: pour the cream, white wine vinegar, and the shallot cut in half into a saucepan. Reduce the liquid over heat, then strain it, blend to emulsify, and season with salt.

3. Grilling and Crisping Thoroughly wash the raw potato skins and make sure they are completely dry (or dried). Fry them in very hot oil at 180°C for about 10 seconds, until they are crispy. Finally, remove the potatoes from the vacuum-sealed bag and place them on the grill for about 5 minutes to seal them and impart the intensity of the fire.

4. Plating Create a base on the plate with the mashed potatoes. Cover completely with the beurre blanc sauce and place the grilled potato in the center. Sprinkle with a final pinch of smoked salt and finish the dish by placing the fried skins on top.