Ash Roasted Potatoes Food

GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

ASH-ROASTED POTATOES

Steps:

• Wash the potatoes and wrap each one in a sheet of aluminum foil.
• Bury the potatoes in the ashes and let them cook for about 60-90 minutes (see note 3).
• Check for doneness by unwrapping one, cutting it open and tasting (you can also insert a skewer or knife to see if they are soft). They should be almost black on the outside and have hard skin.

POTATO HASH

Steps:

• Add 3 cloves of smashed garlic, a few large pinches of salt and potatoes to a large pot and cover with cold water. Bring to a boil over high heat and cook until potatoes are just tender, about 10 minutes. Drain potatoes and discard the garlic. Transfer the potatoes to a sheet tray lined with a clean dish towel to dry slightly.
• Add enough oil to coat the bottom of a large skillet and heat over medium heat. Add the onion and cook, stirring, until just translucent, about 5 minutes. Add the crushed red pepper and the remaining 2 cloves garlic and cook, stirring, until soft and tender, about 3 minutes. Increase the heat to medium-high and add the cooked potatoes. Cook, stirring frequently, until the potatoes start to get crispy and golden brown on all sides, about 5 minutes. (If the potatoes get too dry, add the chicken stock.) Remove from the heat and stir in the chives.

ASH-ROASTED POTATOES

Steps:

• Build a large and very hot charcoal fire. Put the potatoes in the fire, burying them completely (you can cook something else on top of the grill as the same time). The potatoes will be done after anywhere from 45 to 90 minutes, so keep checking them by piercing them with a skewer. When they feel soft on the inside, they are done. Let cool slightly before eating.
• To eat, slice them open and serve with butter and salt on the side for each person to season the potatoes to taste. A spoon is the easiest way to get to the tender potato flesh. Don't eat the burned shells.

ASH-BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees. Wet each potato slightly with water. Roll in ashes to coat. Wrap each potato in aluminum foil, and bake until tender, about 1 hour. Remove and let cool slightly.
• Reduce oven to 350 degrees. When potatoes are cool enough to handle, cut off the top third of each potato and scoop out the insides into a small ovenproof bowl, leaving a 1/4-inch shell. Place potato skins on a small baking sheet. Bake the potato pulp mixture and skins until heated through, about 5 minutes.
• When the pulp is warmed through, add butter, scallion, chives, dill, lemon confit, sour cream, caviar, salmon roe, and smoked salmon, and gently stir to combine. Be careful not to break the caviar or salmon roe. Divide the mixture evenly among the warmed potato skins, and top each with a dollop of caviar. Serve immediately.

CLASSIC HASH BROWNS

Steps:

• Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
• Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
• Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.

ASH-ROASTED SWEET POTATOES

Steps:

• Light a campfire and let it burn down to embers. Nestle potatoes in embers and cook, rotating a quarter turn every 10 minutes or so, until very tender when pierced with a knife, 45-60 minutes. The potatoes will blacken and char on the outside; don't worry, you're only eating the flesh. If you prefer, wrap potatoes individually in foil and cook using the same procedure.
• Using tongs, transfer potatoes to plates and let cool at least 10 minutes. Cut a slit lengthwise down each potato and mash flesh with a fork. Spread 1 tablespoon butter inside each potato and drizzle with maple syrup. Top with gingersnaps and marshmallows, if using, and serve.

POTATOES ROASTED IN WARM ASHES

Steps:

• 1. Build a large fire in a fireplace or barbecue using wood, not charcoal briquets. Do not start the fire with fire starter, either, or there will be a residue of petroleum flavor in the ashes.
• 2. When the fire has generated a deep layer of warm embers, carefully move away the logs and bury the potatoes in the ashes. If they aren't completely buried it doesn't matter, but you'll need to rotate them once so they roast evenly. Roast them until they are tender through, which will take about 20 minutes.
• 3. Remove the foie gras from the refrigerator about 8 minutes before you remove the potatoes from the fire so it loses its chill but doesn't soften too much.
• 4. Remove and brush the ashes from the potatoes. Slit them down the center with a sharp knife, and push the ends towards the center to open up the potato. Insert a slice of foie gras into the potato and either season it with the salt and peppers, or leave that for your guests to do. Eat immediately!