Crispy Potatoes and Tonnato
Pickled Shallot, Sliced Radish, Urfa Chile, Celery Leaf
Chef Molly Dwyer of Bar Volpe | Boston
Adapted by StarChefs | MAy 2024
INGREDIENTS
Tonnato:
Yield: 2 quarts
500 grams tuna confit, strained
100 grams olive oil
150 grams lemon juice
30 grams lemon zest
40 grams Dijon mustard
1 teaspoon red chile flakes
1 teaspoon ground black pepper
4 cups aïoli
150 grams capers, rinsed and chopped
Kosher salt
Potatoes:
Yield: 25 servings
5 pounds marble potatoes
½ cup olive oil
¼ cup kosher salt
8 cloves garlic
4 bay leaves
To Assemble and Serve:
Yield: 1 serving
Oil for frying
Rice flour
Kosher salt
Celery leaf
Thinly sliced radish
Pickled shallot
Urfa chile flakes
METHOD
For the Tonnato:
In a Vitamix Commercial blender, purée tuna, olive oil, lemon juice, lemon zest, mustard, chile flakes, pepper, and 30 grams water until smooth. Transfer mixture to a bowl. Fold in aïoli and capers. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.
For the Potatoes:
In a stock pot over medium heat, combine all ingredients. Cover with enough water to submerge. Cook until potatoes are fork-tender. Strain, then transfer potatoes to a sheet tray and let cool. Once cooled, slice potatoes in half. Set aside.
To Assemble and Serve:
In a fryer, heat oil to 350°F. In a mixing bowl, toss 1 cup Potatoes with enough rice flour to coat. Fry until golden brown. Season fried Potatoes with salt. Set aside. Spread ¼ cup Tonnato across the bottom of a serving bowl. Top with fried Potatoes. Garnish with celery leaf, radish, and pickled shallots. Finish with a sprinkle of Urfa chile flakes.
