Entrées
Crispy Potatoes with Wagyu Fat and Chickpea Miso
Ingredients
- 1 c. Crème Fraîche
- 1 c. Sour Cream
- 1 T. Chickpea Miso
- 1 tsp. Lemon Juice
- 1 pinch Onion Powder, granulated
- 1 tsp. Kosher Salt, plus more to taste
- 1 tsp. Tamari
- ½ tsp. Sugar
- 3 ea. Yukon Gold Potatoes, large, peeled
- Rendered Wagyu or Beef Fat, as needed
- Heavy Cream, as needed
- Canola Oil, as needed
- Chives, chopped as needed
- Chive Oil, as needed
PREPARATION
Whisk together crème fraîche, sour cream, miso, lemon juice, onion powder, 1 teaspoon of salt, tamari and sugar until thick and fluffy. Adjust dip seasoning, if needed.
Thinly slice potatoes using a mandolin and lightly layer potatoes in a 9 x 9 baking pan, brushing with the beef fat, heavy cream and a sprinkling of salt. Repeat to fill the pan. Wrap in foil and bake at 350°F for 90 minutes or until tender. Place a weighted pan on top, and refrigerate overnight.
At service, cut the potatoes into desired size, and fry in canola oil until golden brown. Garnish with chives and chive oil. Serve with soy dip. Makes 3 to 4 servings.
Chef Dustin Falcon | Niku, San Francisco