Potato Confit with Corn, Ricotta, and Chanterelles
Photo: Thomas J. Story
Chef Alex Seidel of Denver restaurants Fruition and Mercantile Dining & Provision simmers potatoes in a bath of melted butter and oil, a twist on a technique best known for duck.
How to Make It
Step 1
1
Heat 1/2 lb. butter and 2 cups canola oil in a 4-qt. saucepan over medium heat until butter melts. If potatoes are differently sized, halve the larger ones so they all cook at the same rate. Add potatoes to butter-oil mixture, which should just cover them (add a little more canola oil if necessary). Reduce heat to low and cook, covered, until potatoes are tender, 25 to 35 minutes depending on size.
Step 2
2
While potatoes are cooking, make Meyer lemon vinaigrette: Whisk together lemon juice, olive oil, 1/4 tsp. salt, and a couple of pinches of white pepper. Set aside.
Step 3
3
Transfer potatoes to a plate using a slotted spoon. Reserve 2 tbsp. butter-oil mixture and save the rest for another use (it freezes well). Season potatoes with 1/2 tsp. salt and let cool.
Step 4
4
Bring a medium pot of salted water to a boil and fill a medium bowl with ice and cold water. Shuck corn, then cut kernels from cob (stand the cob in a bowl on its narrow end and slice downward with a sharp knife). Add kernels to boiling water. Cover pot. When water returns to a boil, blanch kernels 20 seconds, drain in a fine-mesh colander, and pour into ice water. As soon as kernels are cool, drain again.
Step 5
5
Heat a (not nonstick) frying pan over medium-high heat. Swirl in remaining 2 tbsp. canola oil. Add chanterelles, season with 1/4 tsp. each salt and white pepper, and sauté until tender, 5 to 7 minutes. Transfer to a bowl.
Step 6
6
Gently smash cooled potatoes between your fingers and thumbs. Reheat pan over medium-high heat, swirl in 2 tbsp. reserved butter-oil mixture, and add smashed potatoes. Sauté until golden brown, 10 to 15 minutes. Stir in shallot and garlic and cook, stirring constantly, 30 seconds. Transfer crisp potatoes to a serving platter.
Step 7
7
Pour white wine into pan, let sizzle a minute, and add chicken stock. Cook over medium-high heat until liquid is reduced to about 1 cup, about 10 minutes.
Step 8
8
Stir in remaining 2 tbsp. butter. Add cooked corn and chanterelles, season with salt, and heat through, about 2 minutes. Stir in minced parsley. Spoon corn mixture over potatoes.
Step 9
9
Toss pea shoots with Meyer lemon vinaigrette and mound over vegetables. Add spoonfuls of ricotta, plus a few sprigs of flowering thyme if you like.
Ingredients
1/2 pound plus 2 tbsp. unsalted butter
2 cups plus 2 tbsp. canola oil
1 3/4 pounds yellow fingerling potatoes, scrubbed
1 tablespoon Meyer lemon juice
2 tablespoons extra-virgin olive oil
About 1 tsp. kosher salt, divided
About 1/4 tsp. white pepper
3 medium ears corn
1/3 pound chanterelle mushrooms (halved if large)
1/4 cup minced shallot
1 1/2 tablespoons minced garlic
1/4 cup white wine
3 cups homemade or reduced-sodium chicken stock
1 tablespoon minced flat-leaf parsley
2 lightly packed cups pea shoots or watercress
1/2 cup fresh ricotta
Sprigs of flowering thyme (optional)
Directions
Step 1
1
Heat 1/2 lb. butter and 2 cups canola oil in a 4-qt. saucepan over medium heat until butter melts. If potatoes are differently sized, halve the larger ones so they all cook at the same rate. Add potatoes to butter-oil mixture, which should just cover them (add a little more canola oil if necessary). Reduce heat to low and cook, covered, until potatoes are tender, 25 to 35 minutes depending on size.
Step 2
2
While potatoes are cooking, make Meyer lemon vinaigrette: Whisk together lemon juice, olive oil, 1/4 tsp. salt, and a couple of pinches of white pepper. Set aside.
Step 3
3
Transfer potatoes to a plate using a slotted spoon. Reserve 2 tbsp. butter-oil mixture and save the rest for another use (it freezes well). Season potatoes with 1/2 tsp. salt and let cool.
Step 4
4
Bring a medium pot of salted water to a boil and fill a medium bowl with ice and cold water. Shuck corn, then cut kernels from cob (stand the cob in a bowl on its narrow end and slice downward with a sharp knife). Add kernels to boiling water. Cover pot. When water returns to a boil, blanch kernels 20 seconds, drain in a fine-mesh colander, and pour into ice water. As soon as kernels are cool, drain again.
Step 5
5
Heat a (not nonstick) frying pan over medium-high heat. Swirl in remaining 2 tbsp. canola oil. Add chanterelles, season with 1/4 tsp. each salt and white pepper, and sauté until tender, 5 to 7 minutes. Transfer to a bowl.
Step 6
6
Gently smash cooled potatoes between your fingers and thumbs. Reheat pan over medium-high heat, swirl in 2 tbsp. reserved butter-oil mixture, and add smashed potatoes. Sauté until golden brown, 10 to 15 minutes. Stir in shallot and garlic and cook, stirring constantly, 30 seconds. Transfer crisp potatoes to a serving platter.
Step 7
7
Pour white wine into pan, let sizzle a minute, and add chicken stock. Cook over medium-high heat until liquid is reduced to about 1 cup, about 10 minutes.
Step 8
8
Stir in remaining 2 tbsp. butter. Add cooked corn and chanterelles, season with salt, and heat through, about 2 minutes. Stir in minced parsley. Spoon corn mixture over potatoes.
Step 9
9
Toss pea shoots with Meyer lemon vinaigrette and mound over vegetables. Add spoonfuls of ricotta, plus a few sprigs of flowering thyme if you like.
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