Coal-Roasted Potato, Crème Fraîche, Beurre De Baratte, Aged Gouda, Chives

Adapted by
June 2017
Yield: 1 potato


Coal-roasted Potato
One 1-pound Yukon gold potato
To Assemble and Serve
25 grams beurre de baratte
black pepper
60 grams crème fraîche
55 grams aged gouda , shredded
2 grams chopped chives, chopped


For the Coal-roasted Potato

Fill a half-hotel pan with coals. On a grill or in a smoker, heat coals. Heat an oven to 450°F. When coals are red hot, place potato directly on top; char 10 minutes. Flip potato and char 10 minutes more. Transfer potato to parchment-lined half-sheet tray and bake in oven 45 minutes, until cooked through and completely black and charred.

To Assemble and Serve

Split Coal-roasted Potato open lengthwise. Using a fork, fluff up the insides. Mash in beurre de baratte and season with salt and pepper. Top with crème fraîche, gouda, and chives.