Chefs are finding big opportunity in small potatoes, capitalizing on their versatility and plate appeal. We’re seeing a particularly strong showing in the bar snacks/shareables category. With potential for techniques like blistering or smoking, these wee potatoes are expressing the kitchen’s creativity while answering the call for fun, sociable, flavor-forward fare.
Macchialina in Miami Beach, Fla., a rustic Italian concept, serves Smoked Potatoes with Octopus as an antipasto. “I love using small potatoes for this application because they pick up the flavor of the cherry wood, which gives a delicate smokiness while not overpowering the fingerlings,” says Michael Pirolo, chef/owner. “We add caramelized shallots to really accentuate their flavor.”
On The Menu
- Goosefat-Dill Mini Potatoes
—Dirck the Norseman, Brooklyn, N.Y.
- Marble Potatoes smoked with hay and cooked with endive and garlic confit
—State Road, West Tisbury, Mass.
- Pan-Roasted Fingerling Potatoes with smoked stone-fruit ketchup
—Millennium, Oakland, Calif.
- Confit Baby Potatoes with Parmesan, truffle oil