Coal-Roasted Potato
Crème Fraîche, Beurre De Baratte, Aged Gouda, Chives
Chef Joe Johnson of Charcoal Venice | Venice, CA
Yield: 1 serving
Adapted by StarChefs | June 2017
INGREDIENTS
Coal-Roasted Potato:
One 1-pound Yukon gold potato
To Assemble and Serve:
25 grams beurre de baratte
Salt
Black pepper
60 grams crème fraîche
55 grams aged gouda , shredded
2 grams chopped chives, chopped
METHOD
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.
