Photo: Thomas J. Story
Total Time
1 Hour 30 Mins
Yield
Serves 6 to 8

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

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

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

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

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

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

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

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

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

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.

Chef's Notes

For the recipe to be gluten-free, use gluten-free stock.

Ratings & Reviews