Recipes
Baked Potato with the Works
Joe Papach
Chef/Co-Owner
The Harvey House
Madison
Wis.
Rate this recipe
Yield
4 servings
Ingredients
4
each
Russet potatoes, large
150
g
Butter, clarified
15
g
Kosher salt
As needed
Oil for frying
As needed
Flaked sea salt
As needed
Onion, thinly sliced into rounds on a mandoline or machine slicer
As needed
Chives, cut into 2-inch batons
1
Place potatoes, butter, and 15 grams kosher salt in a vacuum-seal bag and seal on the highest setting. Place into an oven set to 100°C on full steam.
2
Cook for 90 minutes, or until fully tender.
3
While still hot, press potatoes with a towel.
4
Cool in an ice bath and reserve in bag until ready to use.
5
To serve, heat oil to 350°F. Fry potatoes until crispy. Season with flaked sea salt.
6
Place cheese fondue onto a plate and place a potato on top. Garnish with braised bacon, sliced onion, and chives.
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