Friday, January 27, 2023
HomeGeorgia & USARecipe: Crispy Potato Torpedoes by Chef Stuart Rogers

Recipe: Crispy Potato Torpedoes by Chef Stuart Rogers

This story first appeared in Side Dish’s weekly newsletter. Subscribe to sidedishatlanta.com.

Chef Stuart Rogers of Your 3rd Spot has the perfect deal for your holiday snacks.

Your 3rd Spot, the new eatery at The Works on the Upper Westside, combines socializing, food and drink for an unforgettable experience.

Rogers became director of culinary innovation at the entertainment center in April. He previously served as executive chef at Lyla Lila in Midtown, and his other culinary experience includes roles as executive chef at Oak Steakhouse and executive chef at Ford Fry’s JCT Kitchen and The Optimist.

Rogers says this tasty appetizer is the perfect conversation starter.

“Most restaurants seem to stop talking when the food comes so people can eat their first courses,” Rogers said. “We realized it was the opposite effect we wanted, so we created a space and menu with items that are easy to share, like our Crispy Potato Torpedoes, that start conversation, not stop it.”

Crispy Potato Torpedoes from Chef Stuart Rogers.

Recipe for Crispy Potato Torpedoes from Chef Stuart Rogers

Ingredients:

4 peeled ruddy potatoes
Vegetable oil (for frying)

For deviled egg mousse
24 eggs
½ cup Duke’s Mayonnaise
⅛ cup dill juice
1½ tablespoons Dijon mustard
1½ teaspoons kosher salt
1½ tablespoons scallions, finely chopped
½ cup smoked trout roe
1 tbsp togarashi

Directions:

Preheat oven to 375 degrees. Take 4 ruddy potatoes, wash them and peel them. Drain the potatoes and sprinkle them with olive oil and kosher salt. Bake for one hour until done.

Let the potatoes cool in the refrigerator until firm. After cooling, cut the potatoes lengthwise into quarters. Take a knife and cut a slice down the middle so that the potato has an even surface. Fill all the wedges and set aside.

While the potatoes are baking, take 24 eggs and put them in cold water. Bring the water to a boil and cook for 11 minutes. After 11 minutes, place the eggs in an ice bath to cool completely. Separate the yolks (save the egg whites for a healthy snack) and place only the yolks in a food processor. Add Duke mayonnaise, dill pickle juice, Dijon mustard, and salt to food processor. Mix until smooth.

Once the mousse is formed, pipe it into a piping bag fitted with a small star-shaped tip. Postpone.

In a cast iron skillet, add enough vegetable oil to cover the quartered potatoes and heat the oil to 375 degrees. Put potatoes in preheated oil and fry them for 6-7 minutes until golden and crispy. After cooking, put the potatoes on a towel to drain the excess oil.

The final touches:
Brush the deviled egg mousse in a back and forth motion over the potatoes until they are completely covered. Top with togarashi (a Japanese spice), thinly sliced ​​green onions and smoked trout roe.

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Recipe: Crispy Potato Torpedoes by Chef Stuart Rogers

This story first appeared in Side Dish’s weekly newsletter. Subscribe to sidedishatlanta.com.

Chef Stuart Rogers of Your 3rd Spot has the perfect deal for your holiday snacks.

Your 3rd Spot, the new eatery at The Works on the Upper Westside, combines socializing, food and drink for an unforgettable experience.

Rogers became director of culinary innovation at the entertainment center in April. He previously served as executive chef at Lyla Lila in Midtown, and his other culinary experience includes roles as executive chef at Oak Steakhouse and executive chef at Ford Fry’s JCT Kitchen and The Optimist.

Rogers says this tasty appetizer is the perfect conversation starter.

“Most restaurants seem to stop talking when the food comes so people can eat their first courses,” Rogers said. “We realized it was the opposite effect we wanted, so we created a space and menu with items that are easy to share, like our Crispy Potato Torpedoes, that start conversation, not stop it.”

Crispy Potato Torpedoes from Chef Stuart Rogers.

Recipe for Crispy Potato Torpedoes from Chef Stuart Rogers

Ingredients:

4 peeled ruddy potatoes
Vegetable oil (for frying)

For deviled egg mousse
24 eggs
½ cup Duke’s Mayonnaise
⅛ cup dill juice
1½ tablespoons Dijon mustard
1½ teaspoons kosher salt
1½ tablespoons scallions, finely chopped
½ cup smoked trout roe
1 tbsp togarashi

Directions:

Preheat oven to 375 degrees. Take 4 ruddy potatoes, wash them and peel them. Drain the potatoes and sprinkle them with olive oil and kosher salt. Bake for one hour until done.

Let the potatoes cool in the refrigerator until firm. After cooling, cut the potatoes lengthwise into quarters. Take a knife and cut a slice down the middle so that the potato has an even surface. Fill all the wedges and set aside.

While the potatoes are baking, take 24 eggs and put them in cold water. Bring the water to a boil and cook for 11 minutes. After 11 minutes, place the eggs in an ice bath to cool completely. Separate the yolks (save the egg whites for a healthy snack) and place only the yolks in a food processor. Add Duke mayonnaise, dill pickle juice, Dijon mustard, and salt to food processor. Mix until smooth.

Once the mousse is formed, pipe it into a piping bag fitted with a small star-shaped tip. Postpone.

In a cast iron skillet, add enough vegetable oil to cover the quartered potatoes and heat the oil to 375 degrees. Put potatoes in preheated oil and fry them for 6-7 minutes until golden and crispy. After cooking, put the potatoes on a towel to drain the excess oil.

The final touches:
Brush the deviled egg mousse in a back and forth motion over the potatoes until they are completely covered. Top with togarashi (a Japanese spice), thinly sliced ​​green onions and smoked trout roe.

Reported by Source link

RELATED ARTICLES
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Most Popular